Dish

PUFFED QUINOA
AND DUKKAH FISH
FINGERS (GF)
[recipe next page]

GF

Moroccan Fish Tagine

Lightly spiced and fragrant with preserved lemons, green

olives and spices, it’s sure to impress as either a weekend or

weeknight entertaining meal.

600 grams firm fresh fish

fillets (I used monkfish)

300 grams waxy

potatoes, cooked

Chermoula

2 tablespoons olive oil

3 cloves garlic, chopped

½ cup firmly packed

coriander leaves

2 teaspoons ground cumin

1 teaspoon each ground

turmeric and smoked paprika

½ teaspoon ground cinnamon

zest and juice 1 lemon

1 teaspoon sea salt

To c o o k

2 tablespoons olive oil

2 onions, thinly sliced

1 teaspoon ground ginger

400-gram tin

cherry tomatoes

1 cup vegetable stock

2 roasted red

capsicums, sliced

12 large pitted green olives

4 quarters preserved lemon,

skin thinly sliced

coriander, lemon wedges,

and mint leaves, to garnish

Chermoula: Blend all the ingredients in a food processor

until smooth.

Cut the fish into large pieces and place in a shallow dish. Add

half the chermoula and turn to coat, then set aside.

To cook: Heat the oil in a large sauté pan and add the onions

and ginger with a good pinch of salt. Cover and cook for 10

minutes until soft, stirring occasionally and adding a splash of

water, if needed.

Add the remaining chermoula to the pan and cook for 5 minutes

then add the tomatoes, stock and the capsicums and bring to

the boil. Simmer uncovered for 10 minutes.

Add the olives and half of the preserved lemon and the cooked

potatoes and stir together. Place the fish on top, cover and

cook for 5–8 minutes or until the fish is just cooked through.

To serve: Top with the remaining preserved lemon, lemon

wedges and herbs. Serve with couscous, if desired. Serves 4

MOROCCAN

FISH TAGINE