Tagine of snapper with chermoulla
Discover the flavors of a Tagine of snapper with chermoulla, creating a uniquely moist dish in a conical tagine. Perfect for tender, succulent fish. Serves 4, cooks in 50 minutes.
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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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