Chermoula Fish Tagine

This tagine works best with white fish such as blue eye, trumpeter, blue grenadere or flake. Start by dusting the fish lightly in flour seasoned with a little salt & pepper. In a saucepan with enough olive oil to cover bottom of pan, cook the fish over a medium high heat until brown on all sides. Remove from pan and set aside to drain on some paper towel. The fish does not need to be cooked at this stage as it will finish cooking in the sauce.

In a small saucepan with a little oil, sauté the onions & garlic for a couple of minutes, then add the tagine spice mix, canned tomato, fish stock and saffron. Cook for about 5 minutes until the sauce is a nice thick consistency.

Place the browned fish nicely on top of the sauce then cover and cook for 10 minutes. Once the fish is cooked, remove from the pan and arrange neatly on some freshly cooked cous cous. Stir the chermoula through the sauce in the pan the pour over the fish. Serve with lemon wedges and fresh chopped corriander.

Ingredients
White Fish, 1kg cut into large chunks
Plain Flour, 3tbs
Brown Onion, 1 Large diced
Garlic, 2 Cloves finely diced
Saffron, 6 Threads dried then pounded in mortar
Tagine Spice Mix, 1Tbs (See my recipe)
Canned Tomato, 400g
Fish Stock, 1 cup
Chermoula, 2tbs (See my recipe)