Download pdf - 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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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


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


Recipe © Jamie Oliver. Photography © JOEL, Matt Russell



