Fish Fantasia M’ Charmel – Morrocan

Stuff

Chermoula

  • 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

Method

  • 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.

Serve

  • Present the fish on top of potato & peppers – decorate with remaining olives and preserved lemon

 Quantities

  • Expect to serve 4

Inspired by El Jardin del CalifaVejer de la Frontera, España – Oct 2012

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