Chilli fish tagine

  • 30 mins cooking
  • Serves 4
  • Print


Chilli fish tagine
  • 4 x 200g white fish fillets, skin on
  • 1 tablespoon lemon rind, finely grated
  • 2 teaspoon dried chilli flakes
  • 2 clove garlic, crushed
  • 1 tablespoon mustard seed oil
  • 30 gram butter
  • 2 (260g) baby fennel bulbs, trimmed, cut into wedges
  • 150 gram green beans, halved lengthways
  • 1/3 cup (50g) raisins
  • 1 cup (250ml) dry white wine
  • pinch saffron threads
  • 1/3 cup (45g) roasted unsalted shelled pistachios


Chilli fish tagine
  • 1
    Combine fish, rind, chilli, garlic and oil in large bowl. Cover, refrigerate 3 hours or overnight.
  • 2
    Melt butter in tagine or large frying pan, cook fennel, stirring, until browned lightly. Add beans, raisins, wine and saffron, top with fish. Bring to the boil. Reduce heat, simmer, covered, about 15 minutes or until fish is cooked as desired. Season to taste.
  • 3
    Serve tagine sprinkled with nuts.


We used blue-eye fillets in this recipe but you can use any firm white fish fillets. Fish or chicken stock can be used instead of wine. Mustard seed oil is available from health-food shops, delicatessens and some supermarkets. If you like, use olive oil instead.

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