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JAMIESHOMECOOKINGSKILLS.COM The most important thing to remember with this recipe is to buy good-quality fish from your local fishmonger or supermarket. 1 lemon ½ a bunch of fresh mint 1 mug of couscous (300g) olive oil 2 cloves of garlic 1 handful of mixed olives (stone in) 2 teaspoons harissa 2 anchovy fillets 700g passata 1 small preserved lemon 1 good pinch of saffron To make your couscous Put ½ a lemon, the mint stalks (reserving the top leafy half) and a pinch of sea salt into a nice serving bowl Add the couscous and 2 mugs of boiling water, then cover until needed To make and cook your tagine Drizzle 2 tablespoons of oil into a roasting tray and place over a medium heat Squash in the unpeeled garlic through a garlic crusher Stir the olives, harissa, anchovies and passata Roughly chop and add the preserved lemon Cover the saffron with a splash of boiling water Season each fish fillet with sea salt and black pepper Roll up and place in the sauce, then sprinkle the fish with the saffron Scrunch up and wet a sheet of greaseproof paper, then tuck it over the fish Leave to simmer for 8 minutes, or until cooked through Taste and correct the seasoning To make your salad Toast the sesame seeds in the frying pan until golden, then remove to a serving plate Recipe © Jamie Oliver. Photography © JOEL, Matt Russell. serves 4 4 x 120g plaice fillets, skin off and pin-boned, from sustainable sources sea salt and freshly ground black pepper 2 tablespoons sesame seeds 3 medium carrots 3 clementines 1 tablespoons extra virgin olive oil ½ a bunch of fresh coriander 1 tablespoons harissa 4 tablespoons fat-free natural yoghurt

White Fish Tagine with Carrot, Coriander & Clementine Salad€¦ · Recipe © Jamie Oliver. Photography © JOEL, Matt Russell. serves 4 ... Adapted from Jamie’s 15-Minute Meals

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Page 1: White Fish Tagine with Carrot, Coriander & Clementine Salad€¦ · Recipe © Jamie Oliver. Photography © JOEL, Matt Russell. serves 4 ... Adapted from Jamie’s 15-Minute Meals

JAMIESHOMECOOKINGSKILLS.COM

The most important thing to remember with this recipe is to buy good-quality fi sh from your local fi shmonger or supermarket.

1 lemon ½ a bunch of fresh mint 1 mug of couscous (300g)olive oil 2 cloves of garlic 1 handful of mixed olives (stone in) 2 teaspoons harissa 2anchovyfillets700g passata 1 small preserved lemon 1goodpinchofsaffron

To make your couscous• Put ½ a lemon, the mint stalks (reserving the top leafy half) and a pinch of sea salt into a nice serving bowl • Add the couscous and 2 mugs of boiling water, then cover until needed

To make and cook your tagine• Drizzle 2 tablespoons of oil into a roasting tray and place over a medium heat• Squash in the unpeeled garlic through a garlic crusher• Stir the olives, harissa, anchovies and passata • Roughly chop and add the preserved lemon • Coverthesaffronwithasplashofboilingwater• Seasoneachfishfilletwithseasaltandblackpepper• Rollupandplaceinthesauce,thensprinklethefishwiththesaffron• Scrunchupandwetasheetofgreaseproofpaper,thentuckitoverthefish• Leave to simmer for 8 minutes, or until cooked through • Taste and correct the seasoning

To make your salad• Toast the sesame seeds in the frying pan until golden, then remove to a serving plate

Recipe © Jamie Oliver. Photography © JOEL, Matt Russell.

serves 4

4x120gplaicefillets,skinoffandpin-boned,from sustainable sources sea salt and freshly ground black pepper2 tablespoons sesame seeds 3 medium carrots 3 clementines 1 tablespoons extra virgin olive oil ½ a bunch of fresh coriander 1 tablespoons harissa 4tablespoonsfat-freenaturalyoghurt

Page 2: White Fish Tagine with Carrot, Coriander & Clementine Salad€¦ · Recipe © Jamie Oliver. Photography © JOEL, Matt Russell. serves 4 ... Adapted from Jamie’s 15-Minute Meals

JAMIESHOMECOOKINGSKILLS.COM

Recipe © Jamie Oliver. Photography © JOEL, Matt Russell.

• Trim and grate the carrots and pile on top of the sesame seeds • Peel the clementines, slice into rounds and place on top• Tear over most of the coriander leaves• Drizzle with the extra virgin olive oil and the juice of ½ a lemon• Season lightly with sea salt and black pepper and toss together

To serve your tagine, couscous and salad• In a small bowl, marble the harissa through the yoghurt• Fluffupthecouscouswithafork,discardingthemintstalksandsqueezingoverthelemonjuice• Finely chop and stir through the mint leaves• Servethecouscouswiththefishtagineandcarrotsalad,sprinklingthetaginewiththeremainingcoriander

leaves

Adapted from Jamie’s 15-Minute Meals

Page 3: White Fish Tagine with Carrot, Coriander & Clementine Salad€¦ · Recipe © Jamie Oliver. Photography © JOEL, Matt Russell. serves 4 ... Adapted from Jamie’s 15-Minute Meals

JAMIESHOMECOOKINGSKILLS.COM

Recipe © Jamie Oliver. Photography © JOEL, Matt Russell

Page 4: White Fish Tagine with Carrot, Coriander & Clementine Salad€¦ · Recipe © Jamie Oliver. Photography © JOEL, Matt Russell. serves 4 ... Adapted from Jamie’s 15-Minute Meals

JAMIESHOMECOOKINGSKILLS.COM

Recipe © Jamie Oliver. Photography © JOEL, Matt Russell

Page 5: White Fish Tagine with Carrot, Coriander & Clementine Salad€¦ · Recipe © Jamie Oliver. Photography © JOEL, Matt Russell. serves 4 ... Adapted from Jamie’s 15-Minute Meals

JAMIESHOMECOOKINGSKILLS.COM

Recipe © Jamie Oliver. Photography © JOEL, Matt Russell