Fish tagine with chermoula

Ingredients

• 800 g thick cod or pollock fillets
• 220 g homemade chermoula
• 500 g waxy potatoes
• 250 g carrots
• 400 g ripe tomatoes
• 1 piece red bell pepper
• 1 piece yellow onion
• 0.5 pieces salt-preserved lemon
• 100 g pitted purple or green olives
• 4 tbsp olive oil
• 120 ml water
• 1 bunch fresh cilantro
• 0.5 bunches flat-leaf parsley
• 3 cloves garlic
• 1 piece lemon
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp sweet chili pepper or Espelette pepper
• to taste fine salt
• to taste ground black pepper
• 4 sprigs fresh cilantro for serving

Method

1. Prepare the chermoula, then coat the fish on all sides; let marinate in the refrigerator until the aroma of garlic, herbs, and lemon becomes prominent.
2. Cut the potatoes, carrots, onion, tomatoes, and bell pepper into even slices so they cook evenly.
3. In a tagine or a heavy-bottomed sauté pan, pour the olive oil, place the onion, then arrange the carrots and potatoes in a tight bed; heat gently until you hear a faint sizzle.
4. Add the tomatoes and bell pepper on top, coat with some of the remaining chermoula, and let sweat covered until the vegetables begin to release their juices.
5. Moisten with the water, cover, and simmer over low heat until the potatoes are almost tender when pierced with the tip of a knife.
6. Place the marinated fish over the vegetables without pressing it down, drizzle with the sauce from the bottom, and cover; cook gently until the flesh turns opaque and flakes into large petals.
7. Add the preserved lemon and olives at the end of cooking, then let simmer uncovered until you have a reduced, glossy, and fragrant sauce.
8. Remove from the heat and let rest a few moments so the fish firms up slightly; sprinkle with fresh cilantro and serve hot, straight from the dish.

Nutrition

Per serving

Energy

684.1 kcal

Protein

42.8 g

Carbohydrate

42.68 g

Fat

38.24 g

Fibre

10.46 g

Calcium

71.11 mg

Iron

2.93 mg

Magnesium

29.84 mg