Ingredients
- 2 tbsp Olive oil (For the fish and chermoula)
- 4 Garlic cloves, roughly chopped (For the fish and chermoula)
- 4 tsp Ground cumin (For the fish and chermoula)
- 2 tsp Paprika (For the fish and chermoula)
- 1 bunch Coriander, chopped (For the fish and chermoula)
- 1 tsp Salt (For the fish and chermoula)
- Juice and zest 1 lemon (For the fish and chermoula)
- 8 x 100 grams Skinless tilapia fillets (For the fish and chermoula)
- 2 tbsp Olive oil (For the tagine)
- 2 Large onions, halved and thinly sliced (For the tagine)
- 2 Garlic cloves, sliced (For the tagine)
- 2 tsp Ground cumin (For the tagine)
- 2 tsp Paprika (For the tagine)
- 3 x 400 grams Cans chopped tomatoes (For the tagine)
- 500 ml Fish stock (For the tagine)
- 175 grams Pimento-stuffed olives (For the tagine)
- 4 Green peppers, quartered, deseeded and sliced (For the tagine)
- 500 grams bag Baby new potatoes, halved lengthways (For the tagine)
- First start with the chermoula. In a bowl, place the oil, cumin, garlic, paprika, salt and three quarters of the coriander.
- Mix in the lemon juice and combine until smooth. Marinade the fish fillets with half of the mixture and leave aside for a while.
- Heat the oil in a skillet and when the oil is hot toss in the onions and garlic. Sauté for 5 minutes until soft.
- Mix in the cumin, paprika, tomatoes, olives, lemon zest and stock and cook for a few minutes more.
- Mix in the balance chermoula, remove the lid and cook for 10 minutes.
- Add the peppers, potatoes, replace the lid and cook for 15 minutes until the ingredients are cooked.
- Lay the balance coriander inside the tagine dish, top up with fish fillets and cook 6 minutes until the fish is fully boiled.
- Serve with basmati rice and enjoy!
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