A modern Moroccan tagine of fish and vegetables simmered in a sauce of tomatoes,
chopped parsley, coriander and Chermoula Spice. Serve with couscous or rice.
2 thick fish fillets (I used Rockling)
2 cups Tomato Chermoula Sauce (recipe below)
1 stick celery
4 small potatoes, peeled
½ red capsicum
½ green capsicum
1 tbsp tomato paste
1 cup fish or chicken stock
6-8 Kalamata olives
Preserved lemon, optional
Marinate fish in Tomato Chermoula Sauce for 2 hours. Scrape some of the sauce off fish
and set aside.
Slice the celery stick in half lengthwise and place slices parallel to each other on the
bottom of a tagine or flameproof casserole dish; arrange fish over celery.
Slice carrot diagonally into 1cm slices, potato into 2cm slices and capsicum into
Alternate the vegetables around the sides of the tagine and on top of the fish.
Mix tomato paste and fish stock with the Tomato Chermoula Sauce. Pour over the fish and vegetables.
Cover the tagine or casserole and cook over low flame for 45 minutes.
Sprinkle olives and sliced preserved lemon (if using) over the top.
TOMATO CHERMOULA SAUCE
2 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1-2 tbsp Spice Fusion Chermoula Spice
2 x 400g cans diced tomatoes
Juice of ½ lemon
2 tbsp parsley, chopped
2 tbsp coriander, chopped
Salt & pepper to taste
Heat oil in a saucepan and sauté onion until softened; add garlic and Chermoula Spice
and stir for 30 seconds. Add tomatoes and lemon juice and simmer for 20 minutes,
stirring occasionally. Remove from heat and stir through parsley and coriander.
Season with salt and pepper.