Healthy Mediterranean Tagine with haddock and fennel
A flavorful twist on traditional fish tajine, combining fennel, lemon, black olives, and haddock. A simple, wholesome dish ideal for family dinners.
Ingredients
- 200 g potatoes sliced
- 2 small fennel bulbs trimmed and sliced (reserve fronds for garnish)
- 1 lemon sliced
- 100 g cherry tomatoes halved
- 2 handfuls of black olives pitted or crushed
- 2 haddock Eglefin fillets
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar or white wine vinegar
- Seasonings: salt black pepper, ground coriander, garlic powder
Instructions
- Boil potato slices in salted water for about 6 minutes, drain, and set aside.
- Trim and slice fennel bulbs; save fennel fronds.
- Slice lemon and halve cherry tomatoes.
- Pit or crush olives (you can skip pitting, though it’s easier to eat without).
- In a large bowl, mix potatoes, fennel, lemon, tomatoes, and olives.
- Drizzle with olive oil and cider vinegar, season with salt and pepper. Gently toss to coat evenly.
- Lightly oil the base of a tajine or oven-safe dish.
- Layer in the vegetable mixture.
- Remove skin and bones from haddock.
- Rub fillets with olive oil, lemon juice, salt, pepper, coriander, and garlic powder.
- Place fish on top of vegetables.
- Cover with the tajine lid (or oven-safe lid), bake at 180 °C (350 °F) for 20 minutes.
- Remove fish, cover again, and bake vegetables alone for another 25–30 minutes, until tender.
- Return haddock to the top before serving. Garnish with fresh fennel fronds and a squeeze of lemon.