Coconut Milk Poached Kobia in a Tagine with Dill and Lemon

I’ve been experimenting with my tagine ever since my wife bought me one. The conical clay lid does something magical to whatever you’re cooking - it circulates steam in this gentle way that keeps everything incredibly moist while concentrating flavors.

This coconut milk poached kobia was born out of wanting to try something different in the tagine beyond the usual. The clay pot’s even heat distribution makes it perfect for gentle poaching, and there’s something about the earthy quality it imparts that plays beautifully with the rich coconut milk and fresh herbs.

What You’ll Need

For the fish:

• 1.5 lbs kobia fillets (or substitute mahi-mahi, halibut, or cod)
• 1 can (14 oz) full-fat coconut milk
• 1 cup fish or vegetable stock
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• Salt and black pepper to taste

For serving:

• 1/4 cup fresh dill, chopped
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Cooked couscous, rice, or flatbread
• Lemon wedges

The Process

Prep the fish: Pat the kobia fillets dry and season both sides with salt and pepper. Cut into portion-sized pieces if needed - you want pieces that will fit comfortably in your tajin base without crowding.

Season the tajin: If your tajin is new, make sure it’s properly seasoned according to the manufacturer’s instructions. Place it on a heat diffuser if you have one - this helps prevent cracking from direct heat.

Build the base: Heat olive oil in the tajin base over medium-low heat. Add the sliced onions and cook until softened and lightly golden, about 8-10 minutes. Add garlic, ginger, coriander, cumin, and cinnamon. Cook for another minute until fragrant.

Create the poaching liquid: Pour in the coconut milk and stock, stirring to combine with the aromatics. Bring to a gentle simmer - the tajin’s shape helps circulate the steam beautifully here.

Poach the fish: Carefully nestle the kobia fillets into the simmering liquid. The fish should be mostly submerged - add a bit more stock if needed. Cover with the conical lid and poach for 10-15 minutes, depending on thickness. The fish is done when it flakes easily with a fork.

Finish and serve: Remove the fish carefully and place on serving plates. Stir the fresh dill, lemon zest, and lemon juice into the poaching liquid. Taste and adjust seasoning.

Spoon the aromatic coconut sauce over the fish and serve immediately with couscous or flatbread and lemon wedges on the side.