Quickest White Fish Tagine
Sweet cherry tomatoes, harissa, asparagus & fluffy couscous
Ingrediënten
Serves 2 | total 15 minutes
- 150 g couscous
- 4 cloves of garlic
- 250 g ripe mixed-colour cherry tomatoes
- 250 g asparagus
- 2 heaped teaspoons rose harissa
- 2 x 150g white fish fillets skin off, pin-boned
- 1 lemon
- 2 tablespoons natural yoghurt
Instructies
- Place the couscous in a bowl, add a pinch of sea salt and black pepper, then just cover with boiling kettle water, and cover.
- Peel and slice the garlic, then place in a shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil, stirring while you halve the cherry tomatoes, adding them to the pan as you go.
- Snap the woody ends off the asparagus, roughly chop the spears and stir into the pan, then season with salt and pepper.
- Rub most of the harissa over the fish, sit it on top of the veg, finely grate over the lemon zest and squeeze over half the juice.
- Add 150ml of water, cover, and cook for 5 minutes, or until the fish is just cooked through.
- Fluff up the couscous.
- Ripple the remaining harissa through the yoghurt, then spoon it over the fish and couscous.
- Serve with lemon wedges, for squeezing over.
