Chermoula Fish
¼ cup olive oil
juice of 1lemon
2 garlic cloves, crushed
½ tspn chilli paste, eg. sambel oelek
¼ tspn ground coriander
¼ tspn ground turmeric
1 can peeled tomatoes, drained & chopped
¼ cup Italian (flat leaf) parsley
¼ cup fresh coriander
4-6 baby potatoes
freshly ground salt
4 x 200 gm Blue Eye fillets
juice of 1lemon
2 garlic cloves, crushed
½ tspn chilli paste, eg. sambel oelek
¼ tspn ground coriander
¼ tspn ground turmeric
1 can peeled tomatoes, drained & chopped
¼ cup Italian (flat leaf) parsley
¼ cup fresh coriander
4-6 baby potatoes
freshly ground salt
4 x 200 gm Blue Eye fillets
Blend oil, lemon juice, garlic, chilli paste, ground coriander, turmeric, tomatoes, parsley and fresh coriander. Set aside. Boil potatoes in lightly salted water for about 5 mins, until tender. Then slice and lay on bottom of tagine (or cast iron casserole or saute pan). Top with fish and chermoula. Cover and cook on the stove for 12-15 mins, adding a little water if needed. Serve sprinkled with a little chopped parsley and, if you like, olive oil.