Fast Fish Tagine

Name: Fast Fish Tagine
Ingredients: 4 None sea bass fillets, skin-on, halved widthwise; 2 tbsp chermoula or Moroccan spice mix; 2 tbsp olive oil; 1 None large Spanish onion, sliced thinly; 3 cloves garlic, minced; 1 None medium lemon, sliced thinly; 3 oz pitted green olives; 1 cup salt-reduced chicken stock; 1 tsp sugar; 2 tbsp coarsely chopped fresh cilantro leaves; -1 None Cilantro Couscous; 7 oz couscous; 1/2 cup fresh cilantro leaves

13 ingredients

7 steps

Ingredients

4 None sea bass fillets, skin-on, halved widthwise
2 tbsp chermoula or Moroccan spice mix
2 tbsp olive oil
1 None large Spanish onion, sliced thinly
3 cloves garlic, minced
1 None medium lemon, sliced thinly
3 oz pitted green olives
1 cup salt-reduced chicken stock
1 tsp sugar
2 tbsp coarsely chopped fresh cilantro leaves
-1 None Cilantro Couscous
7 oz couscous
1/2 cup fresh cilantro leaves

Directions

1

Preheat oven to 400°F.
2

Toss fish with chermoula to coat. Set aside to marinate.
3

Heat 1 tbsp oil in a large Dutch oven over medium heat. Cook onion and garlic, stirring, for 5 mins, or until softened. Remove from pan.
4

Add remaining oil to pan. Working in batches, cook fish for 1 min per side, or until browned. Remove from pan.
5

Return onion mixture to pan along with lemon slices, olives, chicken stock and sugar. Bring to a boil then transfer pan to oven. Bake for 10 mins, or until fish is just cooked through. Remove from oven and sprinkle with chopped cilantro.
6

Meanwhile, to make the cilantro couscous, combine couscous and 1 cup boiling water in a medium heatproof bowl. Cover and let stand for 5 mins, or until liquid is absorbed, fluffing with a fork occasionally. Stir in cilantro.
7

Serve fish tagine with couscous.