The days are growing shorter and the nights colder. Get ready to fall into autumn with a sumptuous fish tagine by the incredible Emma Dean to make you feel all warm, cosy, and ready for the change in season.
Emma is teaming up with Emile Henry, makers of the most beautiful handmade ceramic cookware, to help us showcase the tastes of autumn. This season is all about hearty comfort food that’s quick too—there’s still some warmth to be had outdoors after all—which makes this fish tagine the perfect opening salvo.
After winning MasterChef Australia in 2013, Emma has gone on to host the television series My Market Kitchen and publish her much celebrated book A Homegrown Table, which reflects her heritage of cooking fresh, seasonal produce. Emma grew up growing her own produce in their family farm in the country, which has made her very passionate about sustainable cooking.
Have a taste of Emma’s delicious food and learn how to cook with the seasons during a special workshop presented by Emile Henry at Kitchen Warehouse Preston on 24 March. Tickets are a steal at $10 each. Book a seat here.
- ½ cup vegetable oil
- ¼ cup fresh Italian parsley, chopped
- 3 large garlic cloves, chopped
- 4 tbsp fresh coriander, chopped
- 1 tbsp Hungarian sweet paprika
- 2 tsp ground turmeric
- Pinch saffron threads, crushed
- 1kg firm white fish fillets
- ¼ preserved lemon, rinsed, peeled, and chopped
- Additional oil, to saute
- 1 large onion, thinly sliced
- 500g carrots, peeled and thinly sliced
- 800g fresh or canned tomatoes
- 1 medium-sized red capsicum, seeded and cut into strips
- 1 tsp salt
- ½ tsp chilli flakes
- 24 brine-cured green olives
- 1 lemon, thinly sliced
- Additional fresh Italian parsley, chopped
- Cooked couscous
- Combine all the ingredients in the marinating stage in a bowl and set aside.
- Now it is tagine time! Saute the onion until soft in the Emile Henry Flame Tagine then add the carrots, chopped tomatoes, and capsicum. Add the salt, chilli flakes, and green olives. Cook until just soft.
- Place the marinated fish on top of the vegetable mix. Arrange the sliced lemon around the top as well. Don’t mix in.
- Place the lid on and let it cook for 8 to 10 minutes or until the fish is just cooked.
- Sprinkle with additional parsley and serve with fluffy couscous.