Chermoula fish & New potato tagine

This spicy chermoula fish and New potato tagine is sure to get your taste buds tingling. You could buy ready made chermoula spice paste if you're looking for a short-cut.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Intermediate

PREPARATION TIME

15 minutes

COOKING TIME

55 minutes

SERVES

Serves 4

Ingredients

600g white fish (cut into 8 pieces)
600g New/Baby potatoes
250g cherry tomatoes
20 black olives
100ml vegetable stock (hot)

For the chermoula paste

2 tsp garlic puree
2 tsp cumin seeds
1 tbsp chili puree
Juice of one lemon
2 tbsp olive oil
Small bunch fresh coriander, chopped

Method

To make the chermoula paste: mix garlic puree in a dish and stir in the cumin seeds, chilli puree, lemon juice, oil and chopped coriander.

Marinade the fish in half the chermoula paste and leave to stand in the fridge while you cook the rest of the dish.

Meanwhile mix the potatoes, tomatoes and olives in a heavy based pan. Add the stock, season, cover and cook gently on the hob for 40 minutes.

Add the fish and cook for a further 15 minutes. Drizzle over the rest of the chermoula paste and serve.

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