Ingredients
Method
1.Combine fish, rind, chilli, garlic and oil in large bowl. Cover, refrigerate 3 hours or overnight.
2.Melt butter in tagine or large frying pan, cook fennel, stirring, until browned lightly. Add beans, raisins, wine and saffron, top with fish. Bring to the boil. Reduce heat, simmer, covered, about 15 minutes or until fish is cooked as desired. Season to taste.
3.Serve tagine sprinkled with nuts.
We used blue-eye fillets in this recipe but you can use any firm white fish fillets. Fish or chicken stock can be used instead of wine. Mustard seed oil is available from health-food shops, delicatessens and some supermarkets. If you like, use olive oil instead.
Note
