Quick & Easy Jamie Oliver Moroccan Fish Tagine Recipe

Moroccan fish tagine carries the exotic whispers of North African culinary traditions, blending vibrant spices with delicate seafood in a mesmerizing dance of flavors.

Complex layers of rose harissa and aromatic herbs transform simple white fish into a spectacular dining experience.

Coastal Mediterranean influences shine through each carefully prepared bite, creating a sensory journey that transcends ordinary meal preparation.

Rich, warm spices mingle with fresh ingredients, promising a dish that feels both comforting and adventurous.

Delicate fish absorbs intense marinades, promising a meal that speaks to passionate home cooks seeking bold, sophisticated tastes.

Culinary boundaries dissolve as traditional techniques meet modern interpretations, inviting you to savor a deeply satisfying gastronomic adventure: get ready to revolutionize your dinner routine.

Pro Tips for Jamie Oliver’s Moroccan Fish Tagine

• Ignite Harissa's Hidden Power: Drizzle this fiery North African chili paste sparingly for subtle warmth or generously for explosive flavor that transforms ordinary fish into a culinary adventure.
• Master Couscous Perfection: Cover and let steamed grains rest, allowing them to absorb liquid completely. Gently fluff with a fork to create light, airy texture that melts in your mouth.
• Detect Peak Fish Freshness: Look for translucent, firm white fish with a clean ocean scent. Pristine seafood guarantees quick cooking and maintains delicate, melt-in-your-mouth texture.
• Unlock Asparagus Brilliance: Seek out vibrant green spears with compact, tight tips. Slender stalks promise tenderness and rapid cooking that preserves crisp, fresh flavor.
• Capture Citrus Essence: Zest lemons before juicing to release intense aromatic oils. These fragrant bursts elevate seafood's natural profile, adding a bright, zesty dimension to your dish.

Storing Jamie Oliver’s Moroccan Fish Tagine

• Refrigeration Method: Transfer fish tagine into shallow, wide containers to maximize cooling and prevent bacterial growth. Separate couscous from fish mixture before storing to maintain distinct textures and prevent sogginess.
• Freezing Method: Pour cooled tagine into freezer-safe containers, leaving slight space for expansion. Seal tightly and freeze up to 3 months. Label containers with date and contents for easy tracking.
• Reheating Method: Thaw frozen tagine overnight in refrigerator. Gently warm in microwave or stovetop, adding splash of water to prevent drying. Stir occasionally to distribute heat evenly and restore original flavor profile.

Flavorful Twists on Jamie Oliver’s Moroccan Fish Tagine

• Spicy Seafood Spin: Replace fish with shrimp or scallops for a different protein experience. Adjust cooking time to prevent overcooking delicate seafood.
• Vegetarian Mediterranean Bowl: Swap fish with roasted chickpeas or firm tofu. Keep the same vegetable base and spice profile for a plant-based alternative that maintains rich flavors.
• Mediterranean Chicken Option: Use skinless chicken breasts instead of fish. Cut chicken into bite-sized pieces and cook slightly longer to ensure thorough preparation. Maintain the harissa and yogurt sauce for consistent zesty notes.
• Grilled Outdoor Version: Prepare the entire dish on a barbecue grill using a cast-iron skillet. This method adds smoky undertones and creates a rustic cooking experience with identical ingredients and technique.

A Note on Jamie Oliver’s Moroccan Fish Tagine

Moroccan fish tagine whispers Mediterranean charm through Jamie Oliver’s elegant recipe.

Simple ingredients dance together creating complex flavor profiles that surprise palates.

Kitchen adventurers will discover how Mediterranean techniques elevate humble fish into culinary poetry.

Mediterranean spices like harissa transform basic ingredients into extraordinary meals.

Bold yet balanced flavors connect home cooks with North African culinary traditions.

Salt-kissed couscous beneath perfectly cooked fish becomes your gateway to international cuisine – share this recipe, comment below, and let passionate cooking inspire your next meal.

Why Jamie Oliver’s Moroccan Fish Tagine Is Worth a Try

• Speedy Seafood Sensation: Whip up this Moroccan fish tagine in just 15 minutes, making it perfect for busy weeknight dinners or quick lunch breaks.
• Flavor Explosion: The combination of harissa, lemon zest, and yogurt creates a vibrant, tangy dish that dances with bold Mediterranean-inspired flavors, transforming simple ingredients into an exciting meal.
• Health-Packed One-Pan Wonder: Packed with nutritious asparagus, cherry tomatoes, and lean fish, this recipe delivers a balanced meal that's both light and satisfying, offering a wholesome dinner option with minimal cleanup.
• Foolproof Cooking Technique: The simple steam-and-simmer method ensures perfectly cooked fish every time, making this recipe approachable for home cooks of all skill levels, from kitchen novices to confident chefs.

Key Ingredients for Jamie Oliver’s Moroccan Fish Tagine

• Fish: Fresh, white-fleshed fish like cod or haddock perfect for absorbing Moroccan flavors. Choose firm fish that holds shape during cooking.

• Cherry Tomatoes: Adds sweet, bright flavor and colorful element to the dish. Halved for better roasting and sauce development.
• Asparagus: Provides fresh, green crunch and spring-like texture. Break tough ends before chopping.
• Garlic: Essential aromatic that builds deep, savory base for the tagine. Fresh cloves recommended.

• Couscous: Light, fluffy grain that serves as base for the fish. Quick-cooking and absorbs other flavors well.
• Harissa: Spicy North African chili paste that gives authentic Moroccan heat and complexity. Use quality brand for best taste.
• Yogurt: Creamy sauce component that balances spicy harissa. Provides cooling counterpoint to dish.
• Olive Oil: Cooking medium that helps sauté vegetables and prevent sticking.
• Lemon: Provides bright acidity and fresh zest. Used for both seasoning fish and finishing the dish.
• Salt and Pepper: Basic seasonings to enhance overall flavor profile.
• Water: Used to create steam and gently cook fish in the pan.

Simple Steps for Jamie Oliver’s Moroccan Fish Tagine

Step 1: Prepare Couscous

Add couscous to a bowl. Sprinkle a pinch of salt and pepper. Pour boiling water to completely cover the grains. Seal the bowl with a lid or plate.

Step 2: Sauté Vegetables

Peel and thinly slice garlic cloves. Heat olive oil in a shallow pan over medium heat. Add sliced garlic and halved cherry tomatoes. Gently stir the ingredients.

Step 3: Add Asparagus

Trim and discard the tough woody ends of asparagus. Chop asparagus into 1-inch pieces. Add to the pan with tomatoes and garlic. Season with salt and pepper to taste.

Step 4: Prepare Fish

Coat the fish with most of the harissa paste, ensuring even coverage. Carefully place the seasoned fish on top of the sautéed vegetables. Grate fresh lemon zest over the fish. Squeeze 1/2 lemon juice onto the dish. Pour water around the fish.

Step 5: Cook and Finish

Cover the pan with a lid. Cook for 5 minutes or until fish is fully cooked and flakes easily. Fluff the couscous with a fork. Mix remaining harissa with yogurt. Drizzle the harissa-yogurt sauce over the fish and couscous. Garnish with fresh lemon wedges for an extra burst of flavor.

Jamie Oliver Moroccan Fish Tagine Recipe

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4.6 from 29 reviews

• Total Time: 30 minutes
• Yield: 2 1x

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Description

Jamie Oliver’s Moroccan Fish Tagine brings Mediterranean coastal flavors directly to kitchen tables. Fragrant spices and tender fish create a delightful North African culinary experience you can savor with family and friends.

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Ingredients

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Proteins:

• 2 fillets of white fish (5.3 ounces each, skin off, no bones)

Grains:

• 5.3 ounces couscous

Vegetables and Aromatics:

• 8.8 ounces cherry tomatoes (mixed colors)
• 8.8 ounces asparagus
• 4 garlic cloves
• 1 lemon

Seasonings and Condiments:

• 2 heaped teaspoons rose harissa
• 1 tablespoon olive oil
• 2 tablespoons natural yogurt

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Instructions

1. In a medium-sized bowl, combine couscous with a delicate sprinkle of salt and freshly ground black pepper. Carefully pour boiling water, ensuring it just covers the couscous entirely. Immediately seal the bowl with a tight-fitting lid or plastic wrap, allowing the grains to steam and absorb the liquid.
2. Carefully peel and thinly slice fresh garlic cloves. Warm 2 tablespoons (30 milliliters) of extra virgin olive oil in a wide, shallow skillet over medium heat. Gently introduce the sliced garlic and halved cherry tomatoes, stirring to prevent burning and promote even cooking.
3. Prepare the asparagus by snapping off the tough woody ends and chopping the tender stalks into bite-sized pieces. Add the asparagus to the simmering tomato and garlic mixture. Enhance the flavors with a balanced seasoning of kosher salt and cracked black pepper.
4. Generously coat the fish fillet with most of the harissa paste, ensuring an even, vibrant coverage. Delicately place the seasoned fish on top of the vegetables in the skillet. Zest one lemon and squeeze half its juice over the fish. Pour 5 fluid ounces (150 milliliters) of water around the fish to create a gentle cooking environment.
5. Cover the skillet and allow the fish to steam for 5-7 minutes, or until it becomes opaque and flakes easily with a fork. Fluff the couscous with a fork to separate the grains. Mix the remaining harissa with creamy yogurt, creating a spicy-tangy sauce. Drizzle the sauce over the fish and couscous. Garnish with fresh lemon wedges for an extra burst of citrusy brightness.

Notes

• One-pan Mediterranean magic transforms simple ingredients into a flavor explosion.
• Fresh white fish becomes a restaurant-quality meal in under 20 minutes.
• Harissa’s fiery personality dances with cool yogurt for a perfect taste balance.
• Couscous eagerly absorbs every drop of the aromatic cooking juices.
• Bright lemon zest cuts through the fish’s richness, awakening every bite.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 2
• Calories: 460 kcal
• Sugar: 4 g
• Sodium: 300 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 6 g
• Protein: 25 g
• Cholesterol: 60 mg