Name: Moroccan fish tagine with preserved lemon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 eggplant, roughly chopped; 1 baby fennel bulb, thinly sliced, fronds reserved; 1 red capsicum, seeded, thickly sliced; 1 red onion, thickly sliced; 400 gram can chickpeas with no added salt, rinsed, drained; 1 tablespoon moroccan spice paste, plus extra for brushing; 400 gram can diced tomatoes with no added salt; 1 tablespoon preserved lemon, finely chopped; 4 x 100g firm white fish fillets; 8 mussels in shells, cleaned; 1/3 cup greek yoghurt to serve

Moroccan fish tagine with preserved lemon

Seafood combines sensationally with the rich flavours of Morocco in this delicious tagine. Quick, tasty and health-conscious, this recipe easily creates a dish to impress

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Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

1 tablespoon olive oil

1 eggplant, roughly chopped

1 baby fennel bulb, thinly sliced, fronds reserved

1 red capsicum, seeded, thickly sliced

1 red onion, thickly sliced

400 gram can chickpeas with no added salt, rinsed, drained

1 tablespoon moroccan spice paste, plus extra for brushing

400 gram can diced tomatoes with no added salt

1 tablespoon preserved lemon, finely chopped

4 x 100g firm white fish fillets

8 mussels in shells, cleaned

1/3 cup greek yoghurt to serve

Method

1.In a large, shallow flame-proof casserole dish with lid, heat oil on medium. Sauté eggplant, fennel, capsicum and onion for 8-10 minutes until tender.

2.Stir in chickpeas and spice paste, cooking for 2 minutes. Add tomatoes and bring to a simmer. Stir preserved lemon through.

3.Brush fish fillets with extra spice paste. Nestle among vegetables in pan and cook on low heat, covered, for 5 minutes. Add mussels and cook, covered, for a further 3-4 minutes until fish is just cooked through and mussels open. Scatter with fennel fronds and serve with yoghurt.

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