Fish from Jamie's tajine

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: super fast tagine with white fish.

Jamie Oliver, the cookbook machine, is back. And how. A year after the release of his cookbook VEG, he launches a new book with over 120 simple, yet delicious recipes. It’s a book close to our hearts, as in 7x anders you will find recipes with maximum flavor and minimal fuss. For each recipe, you need a maximum of 8 ingredients and can have dishes like this tagine with white fish, sweet cherry tomatoes, harissa, asparagus, and couscous on the table in no time.

INGREDIENTS
150 g couscous
4 cloves of garlic
olive oil
250 g ripe, differently colored cherry tomatoes
250 g green asparagus
2 heaping tsp rose harissa
2 x 150 g white fish fillet from sustainable sources, skinless and boneless
1 lemon
2 tbsp organic yogurt

 
How to make the tagine with white fish

1. Put the couscous in a bowl, add a pinch of sea salt and black pepper, pour a layer of boiling water from the kettle over it, and cover the bowl. Peel the garlic, slice it, fry it in 1 tablespoon of olive oil in a shallow frying pan over medium-high heat, and stir in half of the cherry tomatoes. Break off the woody ends of the asparagus, cut the stalks into large pieces, add them to the pan, and stir in a pinch of pepper and salt. Rub the fish fillets with most of the harissa, place them on the vegetables, sprinkle the grated lemon zest over it, and add the juice of ½ lemon. Add 150 ml of water and let it simmer covered for 5 minutes, or until the fish is cooked through.
2. Fluff the couscous. Swirl the remaining harissa into the yogurt, spoon it over the fish and couscous, and serve with lemon wedges to squeeze over.

Title: 7x different
Author: Jamie Oliver
Price: €29,99
Publisher: Cosmos