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Sardine & perch kefta tagine

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Finely dice the perch and sardines  and toss with the coriander, parsley, paprika, cumin seeds, 3 crushed garlic cloves, 1 tbsp oil and seasonings. Then process until minced. 
  • Transfer the mixture to a bowl and form into walnut-sized balls using wet hands. Place in a large oven tray, allowing space between each one, and cook in the oven for about 12 mins until just sealed. 
  • Place a covered large tajine over a low flame for 15 mins. 
  • Then add ¼ cup oil to the hot base and gently sauté the garlic. 
  • Arrange the tomatoes on top, generously sprinkle with seasonings and pour in ¼-½ cup stock. Cover and cook for about 2 mins. 
  • Then place the fish balls on top in one layer, scatter the preserved lemon on top and sprinkle with a little fresh oil, adding more stock if needed. Cover and cook for about 10 mins. 
  • Serve with warm bread and harissa on the side. 
  • nb.  A large heavy-bottomed pot can be used in place of the tajine. 
  • (Hassan M’Souli – “Make it Moroccan” cookbook & Out of Africa restaurant in Manly, NSW)

Ingredients

  • 500 gm boneless perch fillets (or any other white fish)
  • 500 gm boneless sardine fillets
  • 1 bunch fresh coriander (including stems), washed well & chopped
  • 1 bunch fresh parsley (including stems), washed well & chopped
  • 1 tspn paprika
  • 1 tspn cumin seeds, roasted & crushed
  • 5 garlic cloves, crushed
  • olive oil
  • sea salt & freshly ground pepper
  • 3 ripe, red tomatoes, cored, seeded & sliced
  • 1 cup fish stock
  • ½ piece preserved lemon (including the flesh), sliced & diced
  • harissa

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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