Joanne Weir Follow @ChefJoanneWeir

Sea Bass Tagine with Fennel Peas and Potatoes

Sea Bass Tagine with Fennel Peas and Potatoes

Tagines like this are great for paties, but this one cooks up so fast, I suggest adding it to your weeknight rotation!  

Serves 6

 

Ingredients

1 pound fresh firm white fish, such as sea bass, cut into 2-inch pieces
2 large pinches saffron
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
2 bulbs fennel, trimmed, cut into 6 pieces
½ pound Yukon potatoes, ¼-inch slices
½ cup thinly sliced red onions
½ teaspoon kosher salt
1 cup fresh or frozen English peas

Instructions

Place the fish in a bowl and add 1 large pinch saffron, ½ teaspoon turmeric, ¼ teaspoon black pepper and 1 tablespoon of the olive oil and mix well to coat the fish.  Set aside.

Place the fennel, potatoes and onions in a tagine vessel.  Add the remaining pinch of saffron, ½ teaspoon turmeric, ¼ teaspoon pepper and salt and mix well together.  Add 1 cup water and place on a high flame, cover and cook for 10 minutes.  Place the fish on top and cook for 5 minutes.  Add the peas and cook an additional 5 minutes. If the tagine is dry, add additional water. 

Serve the tagine directly in the tagine vessel. 

chefjoanneweir
chefjoanneweir
chefjoanneweir