Coconut Tagine with Charred Branzino

Red Bliss Potatoes, Tomato, Ginger, Serrano, Cilantro

A warm, golden coconut stew with turmeric, tomato, and spice, featuring tender red bliss potatoes and crispy-skinned branzino. Finished with fresh herbs, citrus, and a dramatic swirl of chili oil.

Serves: 3

Prep Time: 25 minutes

Cook Time: 40 minutes

Ingredients

Coconut Tagine Base

• 1 tbsp olive oil

• 1 small shallot or ½ small onion, finely chopped

• 2 cloves garlic, minced

• 1½ tsp fresh ginger, grated

• 1 serrano chili, thinly sliced

• 1 tbsp tomato paste

• 1 tsp ground turmeric

• ½ tsp ground cumin

• ¼ tsp ground cinnamon

• 1 pinch smoked paprika

• 1¼ cups full-fat coconut milk

• ½ cup vegetable stock or water

• 4–5 red bliss potatoes, halved or quartered

• Juice of ½ lemon

• Salt, to taste

Charred Branzino

• 2 small branzino fillets, skin-on

• Olive oil, salt, pepper

• Squeeze of lemon or lime

For Plating & Finish

• ¼ cup fresh cilantro, roughly chopped

• Thinly sliced serrano, for heat and color

• Zest of ½ lemon or preserved lemon pieces

• green olives, sliced thin (for briny contrast)

• Cilantro oil

• microgreens

Instructions

1. Build the Coconut Tagine

1. In a wide sauté pan or shallow pot, heat olive oil over medium.

2. Add shallot, garlic, ginger, and serrano. Cook until softened and fragrant, 3–4 minutes.

3. Stir in tomato paste, turmeric, cumin, cinnamon, and paprika. Toast spices for 1–2 minutes to deepen flavor.

4. Pour in coconut milk and stock. Stir to combine.

5. Add red bliss potatoes and a generous pinch of salt.

6. Bring to a low simmer, cover, and cook 20–25 minutes, or until potatoes are fork-tender and broth has reduced slightly.

7. Finish with lemon juice and adjust seasoning.

2. Char the Branzino

1. Pat branzino dry. Season with salt, pepper, and olive oil.

2. Heat a skillet over medium-high. Sear skin-side down for 3–4 minutes until crisp. Flip and cook another 1–2 minutes until just opaque.

3. Finish with lemon or lime juice.

3. Cilantro Oil 

Blanch, Shock and reheat a bunch of cilantro, Blend ½ cup cilantro leaves with ¼ cup neutral oil and a pinch of salt until vibrant green and smooth. Strain.

4. To Plate (Bring the Drama)

• Spoon coconut tagine base into shallow bowls. Let the stew pool naturally.

• Place branzino fillet on top, skin side up.

• Swirl cilantro oil or chili oil around the edge of the stew for contrast.

• Garnish with sliced serrano, lemon zest or preserved lemon, chopped cilantro, and microgreens or crispy shallots for height.

To Serve

Serve hot. This dish is golden, rich, and warming, layered with spice, brightness, and crunch. It’s earthy, tropical, and deeply comforting — a radiant main course that anchors any menu.