Ingredients (serves 6)60ml (1/4 cup) olive oil
2 cloves garlic
1 onion, finely chopped
1/2 teaspoon each ground cinnamon, ground ginger, ground cumin and sweet paprika
4 vine-ripened tomatoes, peeled, seeded, chopped
50g sachet tomato paste
Pinch of saffron threads
1/2 cup each chopped coriander and flat-leaf parsley
6 x 200g firm white fish fillets, such as coral trout or blue-eye trevalla
2 quarters preserved lemon rind, cut into thin strips (see note)
100g Sicilian olives
Coriander sprigs, to serve
Red couscous (see related recipe), to serve
MethodHeat olive oil in a small frying pan over medium heat. Add garlic and
onion, and cook for 10 minutes until soft. Add spices and stir for 1
minute until fragrant. Add tomatoes, paste, saffron and 80ml (1/3 cup)
water and bring to a simmer. Remove from heat and stir in herbs.
Place half the tomato mixture in the base of a tagine or heavy-based
casserole, top with fish fillets, then remaining tomato mixture. Cover
with a tight-fitting lid and cook over medium–high heat for 5 minutes.
Reduce heat to medium, add lemon and olives, and cook, covered, for a
further 8 minutes or until the fish is just cooked. Top with coriander
and serve with red couscous.
NotesPreserved lemons are made by packing quartered lemons into jars with
salt and spices, and leaving them for 1–2
months to soften. To use preserved lemon in a recipe, discard the flesh
and rinse the rind. You can also buy preserved lemons from
delicatessens and Middle Eastern food stores. Substitute freshly grated
lemon rind.
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