Fish tagine

Method

1. Sprinkle the frozen fish fillets with 1 tsp baharat. In a small bowl, steep the saffron in 2 tbsp hot water for 5 minutes.
2. Meanwhile, heat the oil in a pan over a medium-high heat, add the onion and gently cook for a few minutes until translucent. Add the coriander stalks, garlic and remaining baharat and cook, stirring, for 30 seconds. Add the saffron and its water along with the prunes and tomatoes. Half-fill the tomato tin with water and add that too.
3. Bring to a simmer, then cook over a medium heat for 10 minutes. When the sauce is thick and sweet, add the fish. Cover and cook for 10-15 minutes until the fish is just done. Remove from the heat, then gently break up the fillets with a fork. Roughly chop the coriander leaves and scatter over. Serve with crusty bread or couscous.