1hr 20 minutes
With ingredients such as olives, lemon and coriander this fish dish is both distinctive and delicious.
|2||lemons, juice only|
|3 tsps||ground cumin|
|3 tsps||ground coriander|
|6 tbsps||olive oil|
|5||garlic cloves, crushed|
|45g||fresh coriander, finely chopped|
|For the chermoula:|
|600g||white fish, bones and skin removed, cut into chunks|
|200g||plum tomatoes, chopped|
|2||brown onions, sliced|
|2||garlic cloves, crushed|
|2 tbsps||tomato puree|
|1 tbsp||olive oil|
|pinch||chilli flakes (optional)|
|salt and pepper, to taste|
1. Place the potatoes in a large pan and cover with boiling water. Add a pinch of salt and cook for 10 minutes or until soft. Strain and place to one side once done.
2. While you wait for the potatoes to cook, add all the marinade ingredients to a blender and blitz. Leave half to one side and use the other half to coat the fish in a mixing bowl. Cover with cling film and place in the fridge to marinade for 45 minutes.
3. Add the olive oil to a large pan over a medium heat. Place the two halves of lemon flat side down in the pan then fry until blacked and caramelised. Add the onions and sauté for 5 minutes or until soft.
4. Add the garlic and cook for 2 minutes. Pour in the other half of the marinade and cook for a further 5 minutes.
5. Stir in the tomatoes, tomato purée, olives, vegetable stock and the pinch of chilli flakes if using them. Mix together and simmer for 10 minutes, stirring occasionally.
6. Add the potatoes. Once hot, add the fish and cook for 5 minutes with the lid on or until the fish is cooked through.
Traditionally a preserved lemon is used but we have substituted for a normal one as they are easier to find. Harissa makes a welcome additional garnish. Serve with couscous.