Easy Fish Tagine Recipe with Cod and Preserved Lemons

Cod fish tagine with preserved lemons garnished with sumac and parsley.

Easy Fish Tagine Recipe with Cod and Preserved Lemons

This delicious and easy fish tagine cooks a wonderful piece of sumac-seasoned cod loin on a bed of onions flavoured with rose harissa and preserved lemons.

Course Main Course

Cuisine North African

Keyword cod tagine, fish tagine, fish tagine preserved lemon

Prep Time 5

Cook Time 40

Total Time 45

Servings Servings

Calories 433kcal

Author Brian Jones

Ingredients

2 Medium Onions 300g Total
75 g Beldi Preserved Lemons 2 x 35-40mm or 1½"
2 tablespoon Olive Oil
1 tablespoon Rose Harissa
10 g Honey ½ tablespoon
1½ teaspoon Zaatar
350 g Skinless Cod Loin 12oz
½ teaspoon Salt
½ teaspoon Sumac
Fresh Parsley For garnish

Instructions

Cut the onions in half, peel them and then cut them into very thin half-moon shapes.
Roughly chop the preserved lemons into 10mm (½") chunks, removing any pips.
Heat the base of a tagine or small frying pan (20-24cm or 8-10") over a low-medium heat, and add the oil.
Add the sliced onions and spread them to form an even base in the pan.
Spoon on the rose harissa paste and spread it a little over the onions, then squeeze over the honey, again spreading it about a little.
Sprinkle over the chopped preserved lemons and the zaatar, add the lid to the tagine and cook for 20 minutes.
Remove the lid from the tagine and give everything a stir.
Season the cod with the salt, lay it on top of the onion base, sprinkle with fish with sumac, return the lid, and cook for 13-17 minutes over a low-medium heat.
Serve with lots of chopped parsley.

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