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Red Gurnard Tagine with Winter Vegetables

Red Gurnard Tagine with Winter Vegetables

Fish Public
Course: Main course
Preparation time: 90 minutes
Energy: 422 kcal / serving

Instructions

  • 1.   Peel the vegetables and cut them into quarters, slice the garlic.
  • 2.   Cut the red gurnards into chunks and place them in a bowl with the lemon pieces, garlic, half of the oil, and half of the ras el hanout, season with salt, and let marinate in the refrigerator.
  • 3.   Meanwhile, place the vegetables in a tagine dish or a cast iron pot, add the remaining spices and oil, season with salt, and pour cold water until halfway up.
  • 4.   Cover and bake for 1 hour at 150°C.
  • 5.   Then place the fish with its marinade and the olives on the vegetables and cook for an additional 30 minutes.
  • 6.   Season with pepper and sprinkle with chopped coriander just before serving.

Ingredients for servings

  • 1.5 kg of grondin
  • 1 fennel
  • 700 g of sweet potato
  • 4 turnips
  • 2 onions
  • 2 garlic cloves
  • 1 preserved lemon (salty)
  • 100 g of olive verte aux amandes
  • 1 tablespoon of ras el-hanout
  • 6 tablespoon of olive oil
  • 1 bunch of fresh coriander
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    422 kcal
    21 %
  • Fat
    21,45 g
    31 %
  • of which saturated
    3,44 g
    17 %
  • Carbohydrates
    44,54 g
    17 %
  • of which sugar
    19,07 g
    21 %
  • Protein
    5,59 g
    11 %
  • Fibers
    11,26 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference