Seriously Good Fish Tagine Fennel & Lemon Salad Couscous Orange & Mint Tea

Name: Seriously Good Fish Tagine Fennel & Lemon Salad Couscous Orange & Mint Tea
Yield: Serves 4
Ingredients: a small bunch of fresh coriander; ras el hanout spice mixture or garam masala; sea salt & black pepper; 1 cinnamon stick; 1 small preserved lemon; 250 g couscous; 1 heaped teaspoon ras el hanout spice mixture or garam masala; 400 g mussels, cleaned and debearded (ask your fishmonger to do this for you); 12 mixed jarred olives, stoned; 1 lemon; extra virgin olive oil; ½ a fresh red chilli; 1 tablespoon harissa; ½ an orange; 250 g natural yoghurt; 4 sprigs of fresh coriander; a bunch of fresh mint; 4 tomatoes; olive oil; optional: runny honey; dried oregano; saffron; optional: ice cubes; 1 small red onion; 4 x 150 g monkfish fillets, skin off and pin-boned; 2 cloves of garlic; 2 bulbs of fennel; fennel seeds

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Preparation info

Serves
4

Difficulty
Medium

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Tagine

fennel seeds
1 cinnamon stick
1 small red onion
½ a fresh

Fish course
Preserve
Pescatarian
Drinks

Method

To Start

Get all your ingredients and equipment ready. Turn the grill to full whack. Put a large tagine or casserole-type pan on a medium heat. Put the fine slicer disc attachment into the food processor. Fill and boil the kettle.