- 700 g hammour, fillets cut into small steaks
- 300 g sesame paste
- 125 ml or ½ cup lemon juice
- 435 ml or 1¾ cups water
- 2 tablespoons olive oil
- 1 large onion or 200 g, sliced
- 125 ml additional quantity water
- 2 cubes MAGGI Vegetable Stock
- 1 pinch chili powder
- 1 pinch ground cumin
Fish Tagine
INGREDIENTS
Fish Tagine with
Fish Tagine with 
- 700 g hammour, fillets cut into small steaks
- 300 g sesame paste
- 125 ml or ½ cup lemon juice
- 435 ml or 1¾ cups water
- 2 tablespoons olive oil
- 1 large onion or 200 g, sliced
- 125 ml additional quantity water
- 2 cubes MAGGI Vegetable Stock
- 1 pinch chili powder
- 1 pinch ground cumin
HOW TO PREPARE
Fish Tagine with
Fish Tagine with
1
Place the fish fillet in a baking tray and bake in a preheated oven at 250°C for 10-15 minutes or until fish is cooked (season with salt and pepper and some of olive oil). Remove and set aside.
2
Meanwhile, In a bowl combine and whisk sesame paste, lemon juice and water and whisk well until mixture is smooth then set aside.
3
Warm olive oil in a medium saucepan and sauté onion for 5 minutes or until yellow golden color then add the additional water. Bring to a boil and simmer until water is almost evaporated.
4
Add the prepared sesame sauce over and the MAGGI Vegetable Stock cubes and cook while stirring constantly over a medium heat until it boils then simmer for 5 minutes and remove from heat.
5
Place the cooked fish fillet in a large plate and pour the sauce over and serve with white rice.
NUTRITIONAL INFORMATION
Fish Tagine with
Fish Tagine with
- Energy 465 (Kcal)
- Protein 32 (g)
- Carbohydrate 18 (g)
- Total Fat 31 (g)
REVIEWS
Fish Tagine with
