Fish Tagine with Olive Pesto and Preserved Lemons

On the table in 30 mins

Serves 4


  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • Salt and black pepper
  • 2 cloves garlic, finely chopped
  • Large handful of cherry tomatoes, halved
  • 200g new potatoes, halved
  • 350ml vegetable stock
  • 4 cod fillets
  • 1 jar Sacla’ Olive Pesto
  • 2 preserved lemons, skin only, rinsed and finely chopped
  • Handful of fresh coriander leaves, chopped
  • Bulgur wheat to serve


  1. Heat the oil in a large deep frying pan. Add the onion, season well and cook for 2-3 minutes until translucent. Then add the garlic and the tomatoes
  2. Stir and cook for a couple of minutes until they begin to soften. Stir in the potatoes and pour over the stock. Bring to the boil then reduce to a simmer and cover. Cook for about 15 minutes until the potatoes are almost tender, topping up with hot water as needed
  3. Coat each fish fillet with Olive Pesto, and place them in the pan along with the preserved lemons. Cover with the lid and simmer for about 5-6 minutes until the fish is cooked through
  4. Scatter over chopped coriander and serve with bulgur wheat.

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