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SABRYSON
Tajine of whitefish
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Ingredients
Directions
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Clean the oranges. Grate 1 orange peel, peel the oranges thick and cut into slices.
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Heat the fish stock and soak the saffron in it.
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Heat the oil in a frying pan. Fry the red onion with cinnamon powder 3 minutes.
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Pour in the fish stock and add half of the orange zest and the raisins.
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Sprinkle the fish fillets with salt and pepper, place them side by side in the pan and spread the orange slices over them.
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Sprinkle the pepper over the orange fish mixture. Stewed gently for 12 minutes.
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Carefully shovel the fish in a preheated tagine or dish. Sprinkle with the rest of the orange zest and coriander.
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Delicious with couscous and cucumber salad.
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Nutrition
225Calories
Sodium0% DV0g
Fat11% DV7g
Protein56% DV28g
Carbs4% DV12g
Fiber0% DV0g
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