Moroccan Fish Tagine with Chermoula
A single portion of Moroccan cooking, ready in 35 minutes. Roughly £3.40 a portion.
Per portion
Calories from protein 27%, carbs 34%, fat 39%. Estimated from the ingredients.
Roughly £3.40 a portion.
Method
- 1
Blitz or finely chop the garlic, most of the coriander, cumin, paprika, chilli flakes, lemon juice and oil into a chermoula paste, keeping a little coriander back. Coat the fish and set aside.
- 2
Boil the potato chunks for 8 minutes until nearly tender, then drain. Put the potato and pepper in a small pan, pour over the chopped tomatoes and a splash of water, and simmer covered for 5 minutes.
- 3
Lay the fish on top, spoon over any remaining chermoula and tuck the lemon slices around it, then cover and simmer for 8–10 minutes more until the fish flakes easily.
- 4
Season to taste with salt and black pepper, then scatter with olives and the remaining coriander and serve straight from the pan.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/moroccan-fish-tagine-with-chermoula/
