Fish Tagine with Olive Pesto and Preserved Lemons

Name: Fish Tagine with Olive Pesto and Preserved Lemons
Prep time: PT10 M
Cook time: PT30 M
Yield: 4
Ingredients: 1 tbsp olive oil1 onion, thinly slicedSalt and black pepper2 cloves garlic, finely choppedLarge handful of cherry tomatoes, halved200g new potatoes, halved350ml vegetable stock4 cod fillets1 jar Sacla’ Olive Pesto2 preserved lemons, skin only, rinsed and finely choppedHandful of fresh coriander leaves, choppedBulgur wheat to serve

On the table in 30 mins

Serves 4

Ingredients

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

Method

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
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
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
Scatter over chopped coriander and serve with bulgur wheat.