Egyptian Fish Tagine


Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 900 g/2 lb firm white fish fillets (bass for preference), skinned and cut into 4cm/1½ inch squares
  • olive oil
  • lemon juice
  • saffron strands
  • 2 green peppers, coarsely chopped (smaller than the fish pieces)
  • 2 onions, coarsely chopped
  • 3-4 cloves of garlic, crushed
  • groundnut oil
  • 450 ml/15 fl oz tomato passata
  • 1 tsp dried chilli flakes
  • 1 tsp ground cumin
  • flour
  • sea salt and black pepper


Put the fish in a shallow dish and marinate in olive oil and lemon juice with a pinch of saffron for 30 minutes-1 hour.

Fry the peppers, onions and garlic in groundnut oil until they are almost cooked but still a little crunchy. Now add the tomato passata, stir in the chilli flakes, cumin and a large pinch of saffron and season with salt and pepper. Cook until the sauce has reduced by about a fifth and is rich and spicy. Put to one side, or even prepare ahead and leave in the fridge until you wish to use it.

Dry the fish pieces and dredge them in flour seasoned with salt and pepper (if you can, put some more saffron in the flour, too). Quickly fry the fish pieces in hot oil until they are slightly crisp and golden on the outside but still raw inside. Put half the tomato and pepper sauce into a shallow ovenproof dish, arrange the fish pieces on top, cover with the remaining sauce and bake for about 15 minutes in an oven preheated to 200°C/400°F/Gas Mark 6.