Watch Tina prepare a delicious Hāpuka (Fish) Tagine dish in the Stanley Rogers French Oven

This easy to prepare dish takes 

I adore fish cooked all ways but sometimes it’s great to have a recipe that doesn’t require standing over a hot frypan. Hāpuku, or hapuka, is great because it holds together but any firm white fish, such as warehou or monkfish, work equally as well.

MARINADE
2 tblsp olive oil
1/2 tsp turmeric
1/2 tsp ground cinnamon
1 tsp ground coriander
2 tsp ground cumin
1 lemon, juiced
2 cloves garlic, crushed
1 tsp salt
4 x 150 g hāpuku fillets

TAGINE
2 tblsp olive oil
4 cloves garlic, finely chopped
1 red onion, sliced
1 red capsicum, seeded and sliced
1 yellow capsicum, seeded and sliced
1 x 400 g can chopped tomatoes
500 g kumara, peeled and cubed
1/2 cup fish stock
100 g green olives
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup coriander leaves
lemon for garnish

MARINADE
Combine the marinade ingredients in a mortar and pestle or mini processor. Massage into the fish fillets. Chill for 1 hour.

TAGINE
In a casserole or pan with a lid, heat olive oil and saut. garlic and red onion. Add capsicums, tomatoes, kumara, stock and cover. Simmer gently for 5–6 minutes until the kumara is tender.

Bury the fish fillets into the vegetable mix, add olives, salt and pepper, cover and gently cook until fish is cooked through — approximately 10 minutes depending on the thickness of the fish.

Sprinkle over coriander and serve with lemon cheeks.

TIPS
If you don’t have time to rest the fish in the spice rub, just proceed without the resting time. The result will still be good and the dish will be done in 20 minutes.