Cod Tagine
with Quinoa
Instructions
1 Prep ingredients
Chop the cod fillet into bite-size pieces. Chop the zucchini into bite-sized pieces. Peel and slice the onion. Peel and mince the garlic. Slice half of the lemon into thin rounds and the rest into wedges.
2 Boil quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
3 Start tagine
Meanwhile, heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and zucchini with a pinch of salt. Cook for 5-7 min until softened. Add the garlic and cook for 2-3 min further.
4 Simmer
Add the ras el hanout and star anise. Stir for 1 min. Add the chopped tomatoes, measured water, stock cube, honey and saffron. Cover with a lid, reduce the heat to low and simmer for 15 min.
5 Add fish
Add the cod, lemon slices and kalamata olives to the tagine and simmer, covered, for a final 4 min.
6 Serve
Season the fish tagine with a squeeze of lemon juice and serve over the cooked quinoa with a dollop of labneh. Garnish with the remaining lemon wedges.
Tips for fussy eaters
Leave out any unpopular spices. Serve over cooked rice.
Pro tip
Prep ahead! Cook the tagine until step 4, then refrigerate. Reheat and finish in time for dinner!
Healthy, wholesome and aromatic!
Cooking Time: 35 min
Cals 543 · Prot 43 · Carbs 61 · Fat 12
Ingredients
Tagine
Quinoa
To serve
Healthy, wholesome and aromatic!
Cooking Time: 35 min
Cals 543 · Prot 43 · Carbs 61 · Fat 12
Instructions
1 Prep ingredients
Chop the cod fillet into bite-size pieces. Chop the zucchini into bite-sized pieces. Peel and slice the onion. Peel and mince the garlic. Slice half of the lemon into thin rounds and the rest into wedges.
2 Boil quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
3 Start tagine
Meanwhile, heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and zucchini with a pinch of salt. Cook for 5-7 min until softened. Add the garlic and cook for 2-3 min further.
4 Simmer
Add the ras el hanout and star anise. Stir for 1 min. Add the chopped tomatoes, measured water, stock cube, honey and saffron. Cover with a lid, reduce the heat to low and simmer for 15 min.
5 Add fish
Add the cod, lemon slices and kalamata olives to the tagine and simmer, covered, for a final 4 min.
6 Serve
Season the fish tagine with a squeeze of lemon juice and serve over the cooked quinoa with a dollop of labneh. Garnish with the remaining lemon wedges.
Tips for fussy eaters
Leave out any unpopular spices. Serve over cooked rice.
Pro tip
Prep ahead! Cook the tagine until step 4, then refrigerate. Reheat and finish in time for dinner!
Ingredients
Tagine
Quinoa
To serve
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