Tomato Tagine with Fish Fillet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,377 mg | (34 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 600 grams Tomatoes
- 1 stalk Celery
- 2 red Hungarian wax peppers
- 2 onions
- 2 garlic cloves
- 1 organic lemon
- 1 Tbsp Harissa
- ½ tsp ground cinnamon
- 1 tsp sweet ground paprika
- salt
- 500 grams fish fillets (such as cod)
- 4 Tbsps olive oil
- 1 can puree Tomatoes (400 grams)
- 1 tsp Ras el hanout
- 100 grams green Olives
- cilantro (for garnish)
Preparation steps
Blanch tomatoes in boiling water, rinse, peel, remove the seeds and chop the flesh. Rinse, trim and chop celery as small as possible. Rinse, trim and finely dice wax peppers. Peel onions and garlic and dice into small cubes. Rinse lemon in hot water, dry and grate the peel finely. Squeeze the juice and mix with Harisaa, cinnamon, paprika, lemon peel and season with some salt.
Preheat oven to 200°C (approximately 400°F). Sprinkle fish fillet with spicy lemon mixture.
Fry onions and garlic in 2 tablespoons hot oil in the tagine (or a roasting pan) until translucent. Add celery and diced peppers, mix and cook for about 5 minutes until soft. Place in fish fillets and diced tomatoes with tomato puree. Sprinkle with Ras el Hanout, season with salt and add half the drained olives. Drizzle with olive oil, close the lid and simmer for about 30 minutes in the oven.
Sprinkle with remaining olives and cilantro and serve.
