Chermoula fish and new potato tagine

Fish

Chermoula fish and new potato tagine

Name: Chermoula fish and new potato tagine
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4

Main Serves 4 1h 15 min

This fish dish is both comforting on a cold winter's night and light enough for the summer. Chermoula is a North African marinade made of a mixture of herbs, oil, lemon juice, preserved lemons, garlic, cumin, and salt. If you don't have a preserved lemon, serve the finished dish with wedges of fresh lemon to squeeze over the top instead.

Ingredients

main

600g sustainably caught pollack fillet, pinboned (larger middle bones removed) and cut into 8 pieces
600g new potatoes, halved or quartered if large
250g cherry tomatoes, 125g halved, the rest left whole
20 pitted black olives
½ a preserved lemon, flesh removed, peel rinsed and finely chopped
100ml hot veg stock

for the chermoula

2 garlic cloves
1 tsp coarse salt
2 tsp cumin seeds, crushed or ground
1-2 red chillies, deseeded and chopped
juice of 1 lemon
2 tbsp olive oil
small bunch of coriander, chopped

Method

Prep time: 15 min

Cooking time: 1h

main

Step 1
Preheat oven to 180°C/Gas 4.

Make the chermoula

Step 1
pound the garlic and salt in a pestle and mortar. Stir in the cumin, chilli, lemon, oil and coriander. Or you can blitz everything in a processor.
Step 2
Toss the fish with half the mixture and leave in the fridge.
Step 3
Mix the potatoes, tomatoes, olives and preserved lemon in an ovenproof tagine or lidded casserole. Add the stock. Season, cover and cook in the oven for 40 minutes.
Step 4
Add the fish and cook for another 15 minutes. Drizzle over the rest of the chermoula to serve.