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Fish Tagine
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Friendly URLs: /fish-tagine
60 minutes
6
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
tilapia
fish stock
mediterranean
vegan
(?)
Not vegan due to:
tilapia
fish stock
vegetarian
(?)
Not vegetarian due to:
tilapia
pescatarian
paleo
(?)
Not paleo due to:
white rice
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 92.6% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.1% of RDA
• Calories: 38.2% of RDA
• Carbs: 15.3% of RDA
• Fat (total lipid): 34.5% of RDA
• Fiber: 16.2% of RDA
• Fructose: 6.7% of RDA
• Protein: 48.1% of RDA
• Sodium: 92.6% of RDA
• Sugar: 19.7% of RDA
• Vitamin A (IU): 69.6% of RDA
• Vitamin B6: 44.3% of RDA
• Vitamin C: 44.5% of RDA
• Iron: 2.2% of RDA
• Magnesium: 33.6% of RDA
• Manganese: 41.7% of RDA
• Niacin: 72.3% of RDA
• Potassium: 46.0% of RDA
• Zinc: 11.5% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
42.1
g
Calories
764
 
Fiber
4.54
g
Iron
0.425
mg
Protein
54.2
g
Sodium
1251
mg
Sugars
6.17
g
Fat (total lipid)
21.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
4
tbsp
+
-
 
divided.
 
6
cloves
+
-
 
4 roughly chopped, 2 sliced.
 
6
tsp
+
-
 
 
4
tsp
+
-
 
divided.
 
1
bunch
+
-
 
chopped.
 
1
tsp
+
-
 
 
1
whole
+
-
 
juiced and zested.
 
8
fillets
+
-
 
 
2
whole
+
-
 
halved and thinly sliced.
 
3
cans
+
-
 
 
2
cups
+
-
 
 
1/2
lbs
+
-
 
 
1
whole
+
-
 
seeded, chopped.
 
5
whole
+
-
 
peeled and cubed.
 
1 1/2
cups
+
-
 
uncooked.
 
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PREPARATION
PREPARING THE FISH AND CHERMOULA
1.
Add 2 tbsp. olive oil, 4 cloves of chopped garlic, 4 tsp. cumin, 2 tsp. paprika, three-quarters of the coriander and the salt in a small bowl.
2.
Add the lemon juice, then blitz with a hand blender until smooth.
3.
Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
PREPARING THE RICE
4.
Cook the rice according to the directions on the package.
PREPARING THE TAGINE
5.
Heat 2 tbsp. olive oil and fry the onions and 2 cloves sliced garlic until softened and starting to color, about 4-5 mins.
6.
Add 2 tsp. cumin and 2 tsp. paprika and cook for 2 mins more.
7.
Add the tomatoes, fish stock, pimento-stuffed olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
8.
Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. Stir the remaining coriander into the tagine, then arrange the fish fillets on top and cook for 4-6 mins until the fish is just cooked.
TO SERVE
9.
On a plate, spoon some rice. Add a fish fillet and spoon the tagine sauce over the fish.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 764
Protein 54.2 g
Carbohydrates 42.1 g
Iron 0.42 mg
Fiber 4.54 g
Calcium 20.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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