Snapper tagine with potatoes and chermoula

all details

Master chef Pierre Khodja. This dish is traditionally cooked in a tagine but any ceramic or terracotta baking dish will work as well.

Snapper tagine with potatoes and chermoula
Photo: Eddie Jim

Ingredients

  • For the chermoula:
  • 2 garlic cloves, roughly chopped
  • 1/2 tsp sea salt
  • 3 tbsp parsley, roughly chopped
  • 3 tbsp coriander, roughly chopped
  • 2 tsp paprika
  • 2 tsp cumin, ground
  • ¼ tbsp harissa* or chilli paste
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 2 tbsp water
  • For the tagine:
  • 500g whole snapper
  • 500g potato, peeled and sliced
  • 300g ripe tomatoes, sliced and marinated in chermoula (above)
  • 1 green capsicum, cut into strips
  • 2 tbsp tomato paste
  • 200ml water
  • 1/2 tsp sea salt
  • black pepper to taste
  • 1/2 tsp castor sugar
  • 2 tbsp olive oil
  • 1 tbsp parsley, chopped
  • 1 tbsp coriander, chopped
  • 1 tbsp lemon juice
  •  

Method

For the chermoula: Pound garlic in a mortar and pestle with the sea salt to form a paste, then add all other ingredients, and pound together until combined into a paste.

For the tagine: Preheat oven to 200C.

Remove tomatoes from chermoula marinade and rub chermoula paste into both sides of the fish and marinate for 30 minutes. Oil the tagine, then lay the potatoes on the base and place the marinated fish on top. Spread marinated tomatoes and the capsicum strips over the fish, then season with salt and pepper to taste. Mix tomato paste with water, sea salt, black pepper, sugar and olive oil and pour over the fish. Sprinkle with chopped parsley and coriander, cover tagine with foil and bake for 50 minutes. Remove foil and rest for five minutes. Just before serving add lemon juice and serve with green salad.

* Harissa paste is available at most good providores.

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  • Main Ingredients - Fish
  • Course - Main-course

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