Cornish New Potato & Chermoula Fish Tagine

preparation 15 minutes
cook time 55 minutes
Serves 4

Ingredients Method

THE TAGINE:
600g white fish, cut into 8 pieces
600g Cornish New potatoes
250g cherry tomatoes
20g black olives
100ml vegetable stock
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 of 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 Cornish New 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.

Ingredients

THE TAGINE:

600g white fish, cut into 8 pieces

600g Cornish New potatoes

250g cherry tomatoes

20g black olives

100ml vegetable stock

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 of fresh coriander, chopped

Method

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 Cornish New 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.