Tagine of snapper with chermoulla
The tagine's conical shape makes a uniquely moist, hot cooking environment for the dish being cooked. Fish is well suited to this cooking method as it keeps the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 x 200g (6½ ounces) white fish fillets, skin on
- 1/4 cup (60ml) olive oil
- 500 grams (1 pound) small red-skinned potatoes, unpeeled, sliced thickly
- 500 grams (1 pound) cherry truss tomatoes
- 1/2 cup (125ml) chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon white sugar
- Chermoulla
- 1/4 cup each loosely packed fresh flat-leaf parsley leaves and mint leaves
- 1/4 cup each coarsely chopped fresh flat-leaf parsley and coriander (cilantro)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, halved
- 2 teaspoons each ground cumin and sweet paprika
- 2 teaspoons harissa paste
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