Chermoula fish tagine

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

Recipe «Chermoula fish tagine» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg firm white fish fillets, 1 tbsp ghee or olive oil, 1 brown onion, finely chopped, 3 celery sticks, trimmed, finely chopped, 2 carrots, peeled, finely chopped , 400g can diced tomatoes, 125ml fish stock, Fresh mint leaves, to serve , Lemon wedges , to serve, 1/4 cup chopped fresh coriander, 1/4 cup chopped fresh continental parsley, 1 large red chilli, halved, seeded, finely chopped, 2 garlic cloves, crushed, Large pinch of saffron, 1 tbsp cumin seeds, 1 lemon, juiced.

Ingredients:

• 1kg firm white fish fillets 
• 1 tbsp ghee or olive oil 
• 1 brown onion, finely chopped 
• 3 celery sticks, trimmed, finely chopped 
• 2 carrots, peeled, finely chopped 
• 400g can diced tomatoes 
• 125ml fish stock 
• Fresh mint leaves, to serve 
• Lemon wedges , to serve 
• 1/4 cup chopped fresh coriander 
• 1/4 cup chopped fresh continental parsley 
• 1 large red chilli, halved, seeded, finely chopped 
• 2 garlic cloves, crushed 
• Large pinch of saffron 
• 1 tbsp cumin seeds 
• 1 lemon, juiced 

Instructions

1. To make the chermoula, combine the coriander, parsley, chilli, garlic, saffron, cumin and lemon juice in a large glass or ceramic bowl.
2. Cut fish into strips about 6cm long and 4cm wide. Add to the chermoula. Toss to combine. Cover and place in the fridge for 2 hours to marinate.
3. Heat the ghee or oil in a 28cm flameproof tagine over medium heat. Cook onion, celery and carrot, stirring, for 8 minutes or until onion softens.
4. Add the tomato and stock and bring to the boil. Reduce heat to low. Place the fish on top of the onion mixture. Cover and cook for 10 minutes or until the fish flakes when tested with a fork.
5. Top with mint leaves and serve with lemon wedges, if desired.