Cod and olive tagine with brown rice

• rapeseed oil↗3 tbsp tbsp
• red onion↗2

  (about 320g), sliced

• turnip↗250g g

  finely sliced

• carrot↗2

  (about 200g), finely sliced

• lemon zest strips3

  finely sliced

• garlic cloves↗4

  thinly sliced

• ground cinnamon↗1 tsp tsp
• cumin seeds↗1 tsp tsp
• ground coriander↗2 tsp tsp
• canned chopped tomatoes↗400g g
• tomato paste2 tbsp tbsp
• vegetable broth↗300ml ml

  made with 1½ tsp broth powder

• pitted green olives↗12

  halved lengthwise

• quick-cooking brown rice↗250g g
• frozen skinless cod fillets↗4

  (about 360g)

• пучок кінзи↗⅓

  нарізана

Step-by-step instructions

1. 1

   Heat the oil in a large pan over medium heat and sauté the onion, turnip, carrot, lemon zest and garlic for about 10 minutes, stirring frequently. Add the spices and stir quickly.

2. 2

   Add the tomatoes, tomato paste, broth and olives, stir. Cover and cook for 25 minutes.

3. 3

   Cook the rice according to the package instructions. Thoroughly stir the tomato mixture, then gently fold in the frozen cod fillets. Cover and cook for 20 minutes until the fish is done. Sprinkle with coriander. Serve half of the dish with half of the cooked rice. Let the remaining tagine with rice cool, then store in the refrigerator for up to three days. Reheat the tagine in a pan over low heat until very hot, and warm the rice in the microwave until fully heated. Try our Healthy Eating Plan, which includes 7 days of nutritious breakfasts, lunches and dinners – available exclusively in the Good Food app.