Mauritian Fish Rougaille

Mauritian Fish Rougaille

This delicious Mauritian-inspired fish is incredibly easy to whip together, and abundant in flavour with the addition of cumin, paprika, chilli, garlic and herbs. It’s a quick and nourishing solution for dinner any night of the week.

Serves: 4

GF

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Mauritian Fish Rougaille

By: Jacqueline Alwill

Try this delicious Mauritian-inspired fish dish at home. It’s incredibly easy to whip together, and abundant in flavour with the addition of cumin, paprika, chilli, garlic and herbs. It’s a quick and nourishing solution for dinner any night of the week.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 2 tsp extra-virgin olive oil
  • 1 red onion, peeled and sliced
  • 3 cloves garlic, peeled & finely sliced
  • 150mL water
  • 2 tsp apple-cider vinegar
  • 500g chopped fresh or BPA-free tinned tomatoes
  • 1 tbsp ground cumin
  • 1 tsp sweet paprika
  • 1 pinch chilli flakes
  • 800g fresh firm white fish fillets, cut into 3cm chunks
  • 3 tbsp chopped fresh parsley, leaves and stalks
  • 3 tbsp chopped fresh coriander, leaves and stalks
  • Sea salt & black pepper, to taste
  • Steamed potatoes or rice & fresh leafy greens, to serve

Method


  • Heat olive oil in saucepan on medium heat. Add onion and garlic and fry for 2–3 minutes or until lightly golden.
  • Pour in water and apple-cider vinegar to soften onion, then add tomatoes and cook on high to reduce for 2–3 minutes.
  • Stir through cumin, paprika and chilli.
  • Add fish pieces, cover and cook for 5–6 minutes or until fish is well cooked through, turning once throughout so fish cooks evenly but doesn’t break.
  • Serve sprinkled with fresh parsley and coriander and your choice of sides.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Jacqueline Alwill

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.

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