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Fragrant Fish Tagine Traybake

Name: Fragrant Fish Tagine Traybake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 large onion, finely sliced; 2 yellow peppers, deseeded and roughly chopped; 2 tbsp. olive oil; 500 mL fish stock; Pinch of saffron, optional; 1 1/2 tsp. ground cinnamon; 2 tsp. ground cumin; 1 tbsp. harissa paste; Finely grated zest and juice 1 orange; 400 g tin chopped tomatoes; 175 g cous cous; 100 g pitted green olives; 300 g chunky white fish fillets or loins, skinned, see GH Tip; Large handful parsley, roughly chopped; 25 g toasted flaked almonds, to serve

Harissa paste is a great flavour enhancer to keep in your fridge for whenever you need some spice.

By The GH Kitchen TeamPublished: 30 September 2019

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best traybake recipes fish tagine traybake

A flavoursome take on a traditional Middle Eastern Tagine with fish fillets, all baked in one tray!

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Cal/Serv:

417

Ingredients

1 large onion, finely sliced
2 yellow peppers, deseeded and roughly chopped
2 Tbsp. olive oil
500 ml fish stock
Pinch of saffron, optional
1 1/2 tsp. ground cinnamon
2 tsp. ground cumin
1 Tbsp. harissa paste
Finely grated zest and juice 1 orange
400 g tin chopped tomatoes
175 g cous cous
100 g pitted green olives
300 g chunky white fish fillets or loins, skinned, see GH Tip
Large handful parsley, roughly chopped
25 g toasted flaked almonds, to serve

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Mix the onion, peppers and oil in a large roasting tin or ovenproof serving dish with a large pinch of salt. Cook in oven for 20min, stirring midway through, until softened and beginning to brown. Meanwhile, in a large jug mix stock, saffron (if using), spices, harissa, orange zest and juice and some seasoning.
2. Step 2Carefully remove tin/dish from oven and stir in stock mixture and tinned tomatoes. Return to the oven for 20min.
3. Step 3Mix in cous cous and olives, then nestle in fish fillets/loins. Cover tin with foil and return to the oven for 15min.
4. Step 4Roughly flake fish and check seasoning. Garnish with parsley and flaked almonds. Serve.

Frozen fish fillets would work well here (cook from frozen), but choose chunky ones to avoid overcooking.

Per Serving:

Calories: 417
Protein: 24g
Total Fat: 14g
Saturates: 2g
Carbs: 45g
Total Sugars: 12g
Fibre: 7g

The best tray-bake trays as recommended by the GHI

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time