Nice and easy and super tasty fish tagine it is perfect for winter and any leftovers make a great option for lunch. In fact it tends to be better the next day. I used Silvers (Carpenter) put you can use Tilapia or another firm fish.
2 T extra virgin olive oil
2 cloves garlic
1 t cumin
1 t paprika
1 bunch coriander
Juice of half a lemon
Blitz all these ingredients together to make a quick chermoula
What you Need
1 portion of the chermoula see above
1 fish, filleted skin on and cut into chunks
1 onion chopped
2 cloves garlic finely chopped
2 bay leaves fresh if you have
1 t ras el hanout spice mix or garam masala
1 cup fish stock or vegetable stock, it is worth making with fish stock if you can
1/2 lemon chopped up into small pieces with skin on
1 butternut chopped
1 red pepper finely sliced
1 handful of pitted green olives
Marinate the fish in the chermoula paste for a few hours. In a pan saute the onion in olive oil with the garlic, bay leaves and spices. Add the stock and then the lemon, butternut, red pepper. Cook until the butternut is soft. You can mash up some of the butternut to make the sauce thicker. Slip the fish into the sauce add the olives and cook covered until the fish is done.
Traditionally it is served with couscous but I did some cauliflower rice to have with it. It is also delicious with cooked barley.