Tagine of snapper with chermoulla | Women's Weekly Food

Ingredients

• 4 x 200g (6½ ounces) white fish fillets, skin on
• 1/4 cup (60ml) olive oil
• 500 gram (1 pound) small red-skinned potatoes, unpeeled, sliced thickly
• 500 gram (1 pound) cherry truss tomatoes
• 1/2 cup (125ml) chicken stock
• 2 tablespoon 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 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 clove garlic, halved
• 2 teaspoon each ground cumin and sweet paprika
• 2 teaspoon harissa paste