Moroccan snapper tagine
This delicious tagine covers all bases - with snapper, kipfler potatoes, green olives and red capsicum in a base of tomato and stock scented with saffron, cinnamon and paprika. Steam a pan of couscous or warm some flat bread on the side and you have an (almost) instant dinner, worthy of any sort of gathering. Defrost fully in the fridge before cooking and heat in a saucepan or microwave, stirring occasionally, until the tagine is piping hot and the snapper is opaque and just cooked. Scatter with extra coriander and serve.
Snapper, kipfler potatoes, onion, tomatoes, red capsicum, preserved lemon, fresh lemon, fresh coriander, vegetable stock (Massel), cumin, green olives, olive oil, garlic, turmeric, smoked paprika, cinnamon, salt, ground ginger, saffron, honey. (FISH)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves one person
Serves two adults
Serves 4-5 adults or an older/larger family
Sprinkle the snapper with some fresh coriander and serve with a big pile of couscous, jazzed up with chopped spring onions, coriander and toasted slivered almonds. A bowl of green tahini or yoghurt swirled through with harissa on the side would be a great accompaniment.