Moroccan-Style Fish Tagine with Chermoula
A single portion of Moroccan cooking, ready in 31 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Blitz or finely chop the garlic, coriander, cumin, paprika, chilli flakes, lemon juice and oil into a chermoula paste. Coat the fish and set aside.
- 2
Boil the potato slices for 5 minutes until nearly tender, then drain (tomato's acidity stops raw potato softening). Layer the potato and pepper in a small pan, pour over the chopped tomatoes and a splash of water, and simmer covered for 5 minutes.
- 3
Lay the fish on top, spoon over any remaining chermoula, cover and simmer for 8–10 minutes more until the fish flakes easily.
- 4
Taste and adjust the seasoning.
- 5
Scatter with olives and serve straight from the pan.
