1/2ChermoulaHalf the mix made below. You can store the remainder in the fridge for a week
1Red ChilliDeseeded (less if you want a milder tagine)
1pinchSaffronSoaked in a teaspoon of warm water
1handful Fresh Parsley
1handful Fresh Coriander
1pieceFresh gingerAbout 2cm, peeled and chopped roughly
2clovesGarlicPeeled and chopped roughly
1Preserved LemonAny seeds removed and chopped roughly
150gCod FilletOr any other firm fish. You could make this dish with Hake, Salmon, Tuna or even Monkfish
1Small Red OnionPeeled and finely sliced
100gBaby PotatoesCut into halves or quarters
25gOlivesPitted black or green olives
5shots 1cal oil
Mix all the dry ingredients for the Chermoula in a spice grinder or small blender. Blitz till you have a powder
Add the remaining chermoula ingredients and blitz until you have a paste.
Use half this mixture to marinade your fish. The remainder can be stored in the fridge for a week, or frozen for a month if you don't want to use it immediately. Allow the fish to marinade for half an hour to an hour at room temperature or for 3 - 6 hours n the fridge.
Spray a heavy pan with the 1cal and gently fry the onion slices for 8-10 minutes until soft and starting to caramelise. NB I haven't used a tagine pot as mine is for 2-4 people.
Add the tomato, olives and potato and cook for a further 10 minutes. Add water if necessary to stop the sauce from getting too thick
Now add the fish with all the chermoula and with the remaining preserved lemon cut into thin slices or segments. Cook for a further 8-10 minutes until everything is cooked through. Adjust seasoning with salt and pepper to taste and serve garnished with fresh parsley