Hout Tungera

Fish Tagine with Tomato and Potato

When cooking fish in a tagine, Moroccan cooks prevent it from sticking to the base of the tagine by using crisscrossed bamboo canes, pieces of celery or sticks of carrot. Potato slices serve the same purpose, and become a delicious part of the dish.

SERVES 4

CHERMOULA

2 garlic cloves, roughly chopped

3 tablespoons chopped flat-leaf (Italian) parsley

3 tablespoons chopped coriander (cilantro) leaves

2 teaspoons paprika

2 teaspoons ground cumin

¼ teaspoon cayenne pepper

1 tablespoon lemon juice

2 tablespoons olive oil

4 × 2 cm (¾ in) thick firm white fish steaks, such as snapper or Blue Eye

500 g (1 lb 2 oz) potatoes

375 g (13 oz) ripe tomatoes

1 green capsicum (pepper)

1½ tablespoons tomato paste (concentrated purée)

1 teaspoon caster (superfine) sugar

1 tablespoon lemon juice

2 tablespoons olive oil

2 tablespoons combined chopped flat-leaf (Italian) parsley and coriander (cilantro) leaves

To make the chermoula, pound the garlic to a paste with ½ teaspoon salt using a mortar and pestle. Add the parsley, coriander, paprika, cumin, cayenne pepper and the lemon juice. Pound the mixture to a rough paste, then work in the oil.

Rub half the chermoula on each side of the fish, place the fish in a dish, then cover and set aside for 20 minutes.

Cut the potatoes and tomatoes into 5 mm (¼ in) thick slices. Remove the seeds and membrane from the capsicum and cut into 5 mm (¼ in) thick strips.

Preheat the oven to 200°C (400°F/Gas 6). Brush a 30 × 40 × 6 cm (12 × 16 × 2½ in) ovenproof dish with oil. Place a layer of potato slices in the bottom of the dish. Put the fish on top. Toss the remaining potato slices with the remaining chermoula and arrange over the fish. Top with the tomato slices and capsicum strips. Mix the tomato paste with 125 ml (4 fl oz/½ cup) water and add ½ teaspoon salt, a good grinding of black pepper, the sugar, lemon juice and olive oil. Pour over the fish and sprinkle with the mixed herbs.

Cover the dish with foil and bake for 40 minutes, then remove the foil and move the dish to the top shelf. Cook for a further 10 minutes, or until the fish and potato are tender and the top is lightly crusted. Serve hot.