Monkfish tagine with preserved lemon

Monkfish tagine with preserved lemon

4.0 7 rating

Prep. 30 min

Total 1 h 35 min

4 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Explore Morocco 10 Recipes
Switzerland

Taste of Arabia 92 Recipes
Switzerland

You might also like...

Poached Cod with Beurre Blanc and Tenderstem Broccoli

1 h 20 min

Mediterranean cod with steamed potatoes

50 min

Halibut with Apricot Chutney

30 min

Brodet (Fish stew)

1 h 15 min

Spiced fish stew

2 h

Cod with Citrus Butter

50 min

Cucumber Soup with Prawn Skewers

35 min

Veracruz Fish

30 min

Sea Bass with Raisins and Pine Nuts

45 min

Seared Scallops with Sweet Potato Purée

30 min

Green Asparagus Soup with Spicy Pine Nuts

1 h 10 min

Monkfish and prawn soup

1 h