Serves 2

Another great tagine recipe, this time with Monkfish, tomatoes, peppers and obviously lemons.


500 grams of any firm white fish, we use Monkfish here
1 teaspoon turmeric
2 limes
2 tomatoes
A handful of chopped fresh parsley and coriander
3 large garlic cloves
Olive oil
1 teaspoon ground ginger
1 teaspoon cumin
3⁄4 teaspoon paprika
1 large red onion
1 large carrot
1 potato
1 green bell pepper
Salt and pepper, to taste


Halve both limes, deseed, and squeeze the juice of 1 1⁄2 of them into a large bowl with the fish. Set the other lime half aside, you’ll be using it later. Halve one of the tomatoes and grate each half over the bowl. Discard the tomato skin that will naturally come off. Add in the spices, parsley, coriander, and a few glugs of olive oil. Finely grate the garlic cloves over the bowl, too. Mix to combine and set aside to marinate while you prepare your vegetables.

Peel the carrot and the potato, and slice along with the red onion. Then core the bell pepper and cut into thick round slices.

Once the fish has had at least 10 minutes to marinate, layer the sliced red onion, fish, and vegetables on top of one another in a medium-sized tagine. Pour the rest of the marinade and another good glug of olive oil on top. Decorate the tagine with some lime slices (remember the one you saved?). Let cook for 20-25 minutes over medium heat and serve with khobz.

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