- 2 – 3 good sized plants of coriander, leaves only rough chopped
- good handful of flat leaf parsley, leaves only rough chopped
- 5 – 6 cloves garlic, fine chopped or grated
- Approx 1 tspn salt
- 1 small red chilli, fine chopped
- 1 – 2 small green chilli, fine chopped
- 2 tspn cumin
- 2 tspn paprika
- 75 ml peanut oil
- Juice of 3 lemons
- Approx ½ tspn fresh ground pepper
- 2 x 200 g fish fillets – skin on
- 100 ml olive oil
- 300 g small-medium potato, unpeeled and boiled until just cooked
- 500 g tomato, skin and seeds remove & cut into rounds
- 2 x red peppers, seeds removed and cut into rounds
- 2 x green peppers, seeds removed and cut into rounds
- Additional 1 good sized plants of coriander, leaves only fine chopped
- Additional ½ handful of flat leaf parsley, leaves only fine chopped
- Additional 2 – 3 cloves garlic, fine chopped
- 2 x preserved lemons, thin sliced
- 75 g marinated black olives, blanch in boiling water for 5 minutes
- Combine all of the chermoula stuff in a food processor until smooth runny paste. In a fridge suitable dish put a layer of the chermoula on the bottom and place the fish fillet flesh down in single layer. Cover the fish with the remaining chermoula – Cover and marinate in fridge for upto 4 hours
- Line a tagine or high sided oven proof dish with the red & green pepper rings and the additional coriander, parsley and garlic. Lay Fish fillets on top in single layer and cover with the tomato.
- Bake fish in preheated 180 degree oven for 25 minutes
- Cut potato into bite size and combine with the chermoula and ground pepper in medium saucepan.
- Remove the fish from the pepper & tomatos – set fish aside in warm spot. Add the peppers & tomatos to the chermoula and potato. Add most of the preserved lemon and olives.
- Bring up to gentle boil and simmer for 5 – 10 minutes until the tomatos have broken down.
- Present the fish on top of potato & peppers – decorate with remaining olives and preserved lemon
- Expect to serve 4
Inspired by El Jardin del CalifaVejer de la Frontera, España – Oct 2012