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Fragrant Fish Tagine Traybake

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

By The Good Housekeeping Cookery 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

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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