Moroccan Fish Tagine
Photography by Manja Wachsmuth.
Lightly spiced and fragrant with preserved lemons, green olives and spices, it’s sure to impress as either a weekend or weeknight entertaining meal.
Serves: 4
INGREDIENTS
600 grams firm fresh fish fillets (I used monkfish)
300 grams waxy potatoes, cooked
Chermoula
2 tablespoons olive oil
3 cloves garlic, chopped
½ cup firmly packed coriander leaves
2 teaspoons ground cumin
1 teaspoon each ground turmeric and smoked paprika
½ teaspoon ground cinnamon
zest and juice 1 lemon
1 teaspoon sea salt
To cook
2 tablespoons olive oil
2 onions, thinly sliced
1 teaspoon ground ginger
400-gram tin cherry tomatoes
1 cup vegetable stock
2 roasted red capsicums, sliced
12 large pitted green olives
4 quarters preserved lemon, skin thinly sliced
coriander, lemon wedges, and mint leaves, to garnish
METHOD
Chermoula: Blend all the ingredients in a food processor until smooth.
Cut the fish into large pieces and place in a shallow dish. Add half the chermoula and turn to coat, then set aside.
To cook: Heat the oil in a large sauté pan and add the onions and ginger with a good pinch of salt. Cover and cook for 10 minutes until soft, stirring occasionally and adding a splash of water, if needed.
Add the remaining chermoula to the pan and cook for 5 minutes then add the tomatoes, stock and the capsicums and bring to the boil. Simmer uncovered for 10 minutes.
Add the olives and half of the preserved lemon and the cooked potatoes and stir together. Place the fish on top, cover and cook for 5–8 minutes or until the fish is just cooked through.
To serve: Top with the remaining preserved lemon, lemon wedges and herbs. Serve with couscous, if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.