1 kilogram thick, firm white fish fillets
3 tablespoons olive oil
1 onion, thinly sliced
1 carrot, diced
2 sticks celery, thinly sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
1 teaspoon each ground cumin, coriander and ginger
1 teaspoon sweet smoked paprika
½ teaspoon ground turmeric
1 x 400 gram tin whole cherry tomatoes or crushed Italian tomatoes
1 x 400 gram tin cooked chickpeas, drained and rinsed
small handful each coriander and flat-leaf parsley, chopped plus extra for serving
1 cup large green olives
1 cup fish, chicken or vegetable stock
zest 1 lemon
2 tablespoons lemon juice
sea salt and freshly ground pepper
Cut the fish into 8 cm pieces.
Heat the oil in the base of a tagine or large sauté pan. Add the onion, carrot and celery with a good pinch of salt and cook until soft. Add the garlic, tomato paste and the spices and cook for 1 minute then add the tomatoes, chickpeas, herbs, olives and the stock. Season and simmer for 5 minutes. Add the fish and turn to coat in the sauce. Cover and cook for 10 minutes or until the fish is cooked. Add the lemon zest and juice just before serving.
To serve: Scatter with herbs and serve with couscous or crusty bread.