Fish tagine with olives and lemon
Cod simmered with tomatoes, green olives and preserved lemon.
Active time25 min
Cooking30 min
Total1 h
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Ingredients
- 15 g fresh coriander
- 150 g onions
- 300 g tomatoes
- 700 g cod loin
- 80 g preserved lemon
- 30 ml olive oil
- 150 g pitted green olives
Preparation
Peel and finely slice the onions. Wash and dice the tomatoes. Drain the olives. Remove the pips from the preserved lemon and cut its peel into thin strips. Wash and finely chop the coriander. Cut the cod into 4 thick portions.
15 g fresh coriander150 g onions300 g tomatoes700 g cod loin80 g preserved lemon150 g pitted green olives- knife
- chopping board
Heat the oil in a sauté pan. Fry the onions for 5 minutes, add the tomatoes and olives, then cook for 10 minutes over a medium-low heat. Add a little water if the sauce dries out.
30 ml olive oil- sauté pan
Place the fish portions in the sauce and add the preserved lemon. Cover and cook gently for 10 to 15 minutes, depending on their thickness, until the flesh is opaque and flakes easily. Sprinkle with coriander and serve.
- sauté pan
- lid
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration