This recipe provides instructions for making a fish tagine served over couscous with a carrot salad. The tagine is made with plaice fillets simmered in a sauce of passata, olives, harissa, and preserved lemon. Couscous is cooked with lemon and mint. For the salad, grated carrots, clementine slices, coriander, olive oil, and harissa-marbled yogurt are tossed together. The tagine, couscous, and salad are served together.

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The most important thing to remember with this recipe is to buy good-quality fish from your local
fishmonger or supermarket.
1 lemon
½ a bunch of fresh mint
1 mug of couscous (300g)
olive oil
2 cloves of garlic
1 handful of mixed olives (stone in)
2 teaspoons harissa
2 anchovy fi llets
700g passata
1 small preserved lemon
1 good pinch of saff ron
To make your couscous
• Put ½ a lemon, the mint stalks (reserving the top leafy half) and a pinch of sea salt into a nice serving bowl
• Add the couscous and 2 mugs of boiling water, then cover until needed
To make and cook your tagine
• Drizzle 2 tablespoons of oil into a roasting tray and place over a medium heat
• Squash in the unpeeled garlic through a garlic crusher
• Stir the olives, harissa, anchovies and passata
• Roughly chop and add the preserved lemon
• Cover the saff ron with a splash of boiling water
• Season each fi sh fi llet with sea salt and black pepper
• Roll up and place in the sauce, then sprinkle the fi sh with the saff ron
• Scrunch up and wet a sheet of greaseproof paper, then tuck it over the fi sh
• Leave to simmer for 8 minutes, or until cooked through
• Taste and correct the seasoning
To make your salad
• Toast the sesame seeds in the frying pan until golden, then remove to a serving plate
Recipe © Jamie Oliver. Photography © JOEL, Matt Russell.
serves 4
4 x 120g plaice fi llets, skin off and pin-boned, from
sustainable sources
sea salt and freshly ground black pepper
2 tablespoons sesame seeds
3 medium carrots
3 clementines
1 tablespoons extra virgin olive oil
½ a bunch of fresh coriander
1 tablespoons harissa
4 tablespoons fat-free natural yoghurt

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Recipe © Jamie Oliver. Photography © JOEL, Matt Russell.
• Trim and grate the carrots and pile on top of the sesame seeds
• Peel the clementines, slice into rounds and place on top
• Tear over most of the coriander leaves
• Drizzle with the extra virgin olive oil and the juice of ½ a lemon
• Season lightly with sea salt and black pepper and toss together
To serve your tagine, couscous and salad
• In a small bowl, marble the harissa through the yoghurt
• Fluff up the couscous with a fork, discarding the mint stalks and squeezing over the lemon juice
• Finely chop and stir through the mint leaves
• Serve the couscous with the fish tagine and carrot salad, sprinkling the tagine with the remaining coriander
leaves
Adapted from Jamie’s 15-Minute Meals

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Recipe © Jamie Oliver. Photography © JOEL, Matt Russell

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Recipe © Jamie Oliver. Photography © JOEL, Matt Russell

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Recipe © Jamie Oliver. Photography © JOEL, Matt Russell