Chermoula tomato and fish tagine
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 6
Skip to ingredients
- olive oil
- 700g firm white fish fillets(such as tilapia or halibut)
- 2 onionsthinly sliced
- 3cm piece gingerfinely chopped
- a pinch saffron
- ½ skin only preserved lemonrinsed and chopped
- 1 tbsp tomato purée
- 350ml vegetable stock
- 250g small new potatoescooked
- 10 cherry tomatoes
- to serve giant couscous and harissa
CHERMOULA MARINADE
- 1 large bunch corianderplus a few leaves to serve
- 2 tsp hot smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 lemonsjuiced
- 2 cloves garlic
Nutrition: per serving
- kcal240
- fat9.9g
- carbs13.5g
- fibre2.7g
- protein23.2g
- salt0.4g
Method
step 1
Blitz 3 tbsp of oil with all of the chermoula ingredients and a good pinch of salt in a food processor. Pour half of it over the fish and let it marinate for 30 minutes to 1 hour. In a large pan, heat 1 tbsp of oil with the onions and ginger. Season and fry for 10 minutes until soft. Add the saffron and fry for another minute, then add the remaining marinade, chopped preserved lemon, tomato purée and stock. Bring to a boil and then turn down the heat to a simmer for 10 minutes.
step 2
Add the fish to the tagine, along with the new potatoes and tomatoes. Cook for 5 minutes or until the fish is cooked through. Taste and season with extra lemon and salt. Sprinkle with extra coriander, and serve with giant couscous and harissa on the side.
