| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Moroccan |
Food networ, Food1 |
6 |
servings |
INGREDIENTS
| 1 |
lg |
Or 2 medium sea bass; bream or red |
|
|
; snapper weighing |
|
|
; about |
| 3 |
|
Lb; scaled and gutted |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; sliced |
| 1/4 |
ts |
Chilli powder |
| 1/4 |
ts |
Ground ginger |
| 1/2 |
ts |
Paprika |
| 2 |
|
13 oz cans chopped tomatoes; drained |
|
|
Salt |
| 1 |
|
Handful green olives |
| 3 |
|
Cloves garlic; finely chopped |
|
|
Peel from a preserved lemon; chopped (see |
|
|
; method) |
| 1 |
lg |
Bunc flat leaf parsley; chopped |
| 1 |
lg |
Bunc coriander; chopped |
| 2 |
|
Bay leaves |
|
|
Few sprigs thyme |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Chilli powder; preferably Moroccan |
| 1 |
|
Lemon; juice of |
INSTRUCTIONS
CHERMOULA
To make Moroccan preserved lemons, take 4-5 lemons, wash well and cut into
4, but not all the way through. Sprinkle coarse salt into the cuts, close
up the lemons and put them in a large jar. Press down, put a weight on top
and close the jar. In a few days sufficient juices should be released to
cover the lemons. If not, add more lemon juice. Leave for a month before
using and use only the skin, discarding the flesh.
Make the chermoula by combining all the ingredients together to make a
thick paste. Slash the sides of the fish in a couple of places to help the
heat penetrate evenly. Put in a tagine or other ovenproof dish and rub well
with chermoula, making sure there is some in the cavity and in the cuts.
Spread the remaining chermoula under and over the fish. Leave, preferably
for several hours, to allow the flavours to develop.
Heat the oil and lightly fry the garlic and spices. Add the tomatoes,
sprinkle with salt and simmer until the mixture has reduced and thickened
somewhat. There must be enough to cover the fish.
Heat the oven to 200C. Pour the tomato sauce over the fish. Scatter the
olives on top, cover the dish and bake for 40 minutes to 1 hour, depending
on the size and number of fish.
Traditionally the fish is served straight from the tagine. Alternatively,
arrange it with the sauce on a serving platter.
Accompany with rice if you wish.
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