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Monkfish tagine with preserved lemon

Monkfish tagine with preserved lemon
4.0 7 ratings
Prep. 30 min
Total 1 h 35 min
4 portions
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Ingredients

  • onions cut into quarters
    100 g
    100 g spring onions, cut into pieces
  • garlic cloves
    2
  • fresh ginger thinly sliced
    10 g
  • red chilli deseeded
    1
  • fresh parsley leaves only
    30 g
  • fresh coriander roughly cut, plus extra to garnish
    30 g
  • olive oil
    60 g
  • lemon juice only
    1
  • salt plus one pinch extra
    1 tsp
  • monkfish fillet, skinless, boneless cut into 4 pieces
    600 g
  • fresh mint leaves only, plus extra to garnish
    30 g
  • carrots cut into pieces (3 x 3 cm)
    180 g
  • turnips cut into pieces (3 x 3 cm)
    100 g
  • potatoes cut into pieces (3 x 3 cm)
    150 g
  • preserved lemon cut into quarters (see tip)
    1
  • freshly ground black pepper adjust to taste
    1 pinch
  • ground cumin
    1 tsp
  • ground turmeric
    1 tsp
  • ground nutmeg
    1 pinch
  • ground cinnamon
    1 pinch
  • water
    550 g

Difficulty

medium

Nutrition per 1 portion

Protein 34 g
Calories 1619 kJ / 387 kcal
Fat 21 g
Carbohydrates 15 g

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