Place the barramundi, squid and prawns in a mixing bowl and add the marinade ingredients. Mix well and marinate for 4 hours.
To make the sauce, use a hand-held blender or food processor to blend the capsicum (including its seeds) with the tomato, celery and cumin. Heat the olive oil in a large frying pan over high heat and fry the red onion until soft. Add the blended sauce and bring to a high simmer. Stir in the tomato paste, coriander and salt and pepper to taste.
Preheat the oven to 180°C. Cover the base of the tagine with some of the sauce, add the seafood, then cover with the remaining sauce. Place the tagine on the stove over medium heat for a few minutes to start the cooking process. Transfer to the oven and cook for 40–45 minutes.
Serve with fresh bread, couscous or rice.


  • 1 barramundi fillet, cut into 2 cm pieces
  • 1 squid tube, sliced
  • 250 g green prawns, shelled and deveined
  • Marinade
  • ½ tbsp olive oil
  • 1 tbsp crushed garlic
  • ½ lime (or lemon), juiced
  • 1 tsp ground cumin
  • ½ cup roughly chopped coriander
  • salt and pepper
  • Sauce
  • 1 red capsicum, roasted and peeled
  • 3 tomatoes, chopped
  • 1 cup chopped celery
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 1 tbsp tomato paste
  • small handful of coriander leaves
  • salt and pepper