Wed, 22 February 2023
Ingredients
olive oil
700g firm white fish fillets, (such as tilapia or halibut)
1 onion, thinly sliced
1 carrot, peeled and sliced
1 roasted red pepper (use jarred)
350ml vegetable stock
250g firm potatoes, sliced 1 cm thick
10 cherry tomatoes
A handful of mixes olives
1 lemon
to serve: flatbreads of cous cous
CHERMOULA MARINADE
1 bunch of coriander, plus a few leaves to serve
1 bunch of parsley
2 tsp paprika
1 tsp ground cumin
1 preserved lemon
2 cloves garlic
Method
1.Blitz 3 tbsp of oil with the ingredients for the chermoula along with a good pinch of salt in a food processor. Pour half of it over the fish and let it marinate for 15 minutes to 2 hours.
2.Into the bottom of your casserole dish or tagine place a layer of onions on the bottom. Top with cherry tomatoes, carrots and make a circle of potatoes around the edge. Drizzle the remaining chermoula on top and add the stock. Place it on medium heat and bring it to a simmer. Then turn down the heat and allow to cook for 20-30 minutes until the veg is soft.
3.Add the fish to the tagine, and decorate with slices of fresh lemon and roasted red pepper. Cook for 10 minutes or until the fish is cooked through. Taste and season with extra lemon and salt. Sprinkle with extra coriander, and serve.
