So far I’ve liked every way Jamie cooks fish. It probably is because the only way I used to eat fish was grilled (and dried) in the oven. I needed desperately to learn how to properly cook fish. This tagine was one of the many delicious ways to cook fish.
What I particularly liked about this dish was the addition of saffron. It goes so well with fish. I would have never tought to add it myself. But it works. The tagine was a very spicy one. Personally, I am a big fan of strong spicy flavours, but not everyone in my house agrees, so this wasn’t a crowd-pleasing dish. If you’d like to take down the heat, then I would suggest either skipping the harissa entirely, or reducing the amount by at least half. Other than that, I think the olives were a nice touch. I hate having the unpitted olives in my dishes, so I took the extra time to take the stone out, but Jamie suggests leaving it in.
By now I’m used to serving my dishes with some yogurt mixed with some sort of sauce, spicy or sweet. I find myself doing it even if I don’t cook recipes from Jamie’s book. Harissa and yogurt is a good one in my book.
This couscous recipe is now my favorite one. Sometimes I put some uncooked couscous in the container I carry food to work, add the right amount of boiling water and five minutes later I have the basis of my lunch ready. I top it with whatever leftovers I may have, chicken, beef or fish and I’m good to go. Who knew it was so simple?
As far as the salad goes, it wasn’t my favorite and I’m not dying to make it again. However, it worked well with this specific dish.
As a whole, this was a good dish and a very tasty way to eat fish. Will I make this again? Sure, why not?
Do you like spicy food?