We received a gorgeous Emile Henry tagine for our engagement party last year so I'm always on the look out for delicious tagine recipes - and this one in this month's Real Living caught my eye since it uses fish rather than a red meat - making it much quicker for a weeknight dinner.
First I let the sauce simmer with the olives and grape tomatoes.
And then added the fish and coriander (yum!)
And then on went the lid - doesn't it look great! The fish didn't need too long at all to cook - the recipe noted 12 minutes which I think was about right.
And a few slivered almonds and fresh coriander leaves will make almost anything look prettier!