Name: Fragrant fish tagine
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 4 garlic cloves roughly chopped; 4 tsp ground cumin; 2 tsp paprika; bunch coriander chopped; 1 tsp salt; juice and zest 1 lemon; 8 skinless tilapia fillets; 2 tbsp olive oil; 2 large onions halved and thinly sliced; 2 garlic cloves sliced; 2 tsp ground cumin; 2 tsp paprika; x cans chopped tomatoes; 500ml fish stock; 175g pimento-stuffed olive; 4 green peppers quartered, deseeded and sliced; 500g bag baby new potato halved lengthways

For the chermoula & fish

2 tbsp olive oil
4 garlic cloves
roughly chopped
4 tsp ground cumin
2 tsp paprika
bunch coriander
chopped
1 tsp salt
juice and zest 1 lemon
8 skinless tilapia fillets

For the tagine

2 tbsp olive oil
2 large onions
halved and thinly sliced
2 garlic cloves
sliced
2 tsp ground cumin
2 tsp paprika
x cans chopped tomatoes
500ml fish stock
175g pimento-stuffed olive
4 green peppers
quartered, deseeded and sliced
500g bag baby new potato
halved lengthways

Method

step 1
To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
step 2
Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
step 3
Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
step 4
Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.