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Photo of Fish and pumpkin tagine by WW

Fish and pumpkin tagine

Total Time
45 min
15 min
30 min
This dish is cooked on the stove so if you don’t have a tagine – no problem! Using authentic spices and veggies to cook this fish, it will taste just like a traditional one.



¾ cup(s), white, rinsed, drained

Flaked almonds

1 tbs, toasted

Olive oil

1 tsp

Brown onion

1 medium, thickly sliced

Fresh ginger

2 tsp, finely grated

Ground cumin

1 tsp

Ground coriander

1 tsp

Ground turmeric

1 tsp

Ground paprika

½ tsp, sweet

Butternut pumpkin

500 g, cut into 2cm pieces

Vegetable stock, liquid, salt-reduced

2 cup(s), (500ml)

Ling, raw

400 g, cut into 3 cm pieces


2 medium, thickly sliced diagonally

Cherry tomatoes

200 g

Fresh coriander

½ cup(s)


  1. Cook quinoa following packet instructions. Add almonds and stir to combine.
  2. Meanwhile, heat oil in a saucepan over medium heat. Cook onion and ginger, stirring, for 5 minutes or until softened. Add cumin, ground coriander, turmeric and paprika and cook, stirring, for 1 minute or until fragrant.
  3. Add pumpkin, stock and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until pumpkin is almost tender. Add fish, zucchini and tomatoes and cook, stirring occasionally, for 6–7 minutes or until fish is just cooked through and tomatoes begin to soften.
  4. Top quinoa with tagine and sprinkle with coriander to serve.


TIPS: To toast almonds, toss them in a small non-stick frying pan over medium heat until just golden.You can use any firm white fish fillets for this recipe, such as blue-eye trevalla, snapper, ling or flathead.