Name: Tagine of snapper with chermoulla
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 x 200g (6½ ounces) white fish fillets, skin on; 1/4 cup (60ml) olive oil; 500 gram (1 pound) small red-skinned potatoes, unpeeled, sliced thickly; 500 gram (1 pound) cherry truss tomatoes; 1/2 cup (125ml) chicken stock; 2 tablespoon tomato paste; 1 teaspoon white sugar; Chermoulla; 1/4 cup each loosely packed fresh flat-leaf parsley leaves and mint leaves; 1/4 cup each coarsely chopped fresh flat-leaf parsley and coriander (cilantro); 2 tablespoon lemon juice; 1 tablespoon olive oil; 2 clove garlic, halved; 2 teaspoon each ground cumin and sweet paprika; 2 teaspoon harissa paste

Tagine of snapper with chermoulla

The tagine's conical shape makes a uniquely moist, hot cooking environment for the dish being cooked. Fish is well suited to this cooking method as it keeps the flesh tender and succulent. You could substitute any firm white fish for the snapper.

Ingredients

4 x 200g (6½ ounces) white fish fillets, skin on

1/4 cup (60ml) olive oil

500 gram (1 pound) small red-skinned potatoes, unpeeled, sliced thickly

500 gram (1 pound) cherry truss tomatoes

1/2 cup (125ml) chicken stock

2 tablespoon tomato paste

1 teaspoon white sugar

Chermoulla

1/4 cup each loosely packed fresh flat-leaf parsley leaves and mint leaves

1/4 cup each coarsely chopped fresh flat-leaf parsley and coriander (cilantro)

2 tablespoon lemon juice

1 tablespoon olive oil

2 clove garlic, halved

2 teaspoon each ground cumin and sweet paprika

2 teaspoon harissa paste

Method

Chermoulla fish tagine

1.Blend or process chermoulla ingredients until smooth.

2.Combine fish and chermoulla in large bowl. Cover, refrigerate 30 minutes.

3.Heat half the oil in tagine or flameproof casserole dish, add potato; cook, stirring, about 10 minutes or until browned lightly. Cover; cook 5 minutes or until potatoes are almost tender.

4.Uncover potatoes; top with fish and tomatoes. Combine stock, tomato paste and sugar in medium jug; season. Pour stock mixture over fish in tagine; bring to the boil. Reduce heat; simmer, covered, about 20 minutes or until fish is cooked.

5.Serve tagine drizzled with remaining oil; sprinkle with herbs.

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Ingredients

Method

Chermoulla fish tagine

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