Yield: 1 servings
|1 small||Bunc coriander; chopped|
|4 \N||Cloves garlic; crushed|
|1 teaspoon||Ground cumin|
|1 \N||Lemon; juice of|
|2 tablespoons||Extra virgin olive oil|
|700 grams||Cod; cut into 4 steaks|
|\N \N||; on the bone (1|
|\N \N||; 1/2lb)|
|12 \N||Cherry tomatoes|
|3 smalls||Green peppers; seeded and thinly|
|\N \N||; diced|
|4 mediums||Sized potatoes; peeled and sliced|
|4 \N||Sticks celery|
|4 \N||Cloves garlic; sliced|
|3 tablespoons||Lemon juice|
|3 tablespoons||Extra virgin olive oil|
FOR THE MARINADE
FOR THE TAGINE
Pre-heat the oven to 230øC/450øF/gas mark 8 For the charmoula we usually make the whole thing in a mortar and pestle.
We start by first pounding the cumin seeds, then adding the salt and garlic, pounding that and then adding that to the rest of the ingredients.
Alternatively crush, grind, juice and chop everything before mixing together.
Rub two thirds of the mixture into the fish and let stand in the fridge for between 20 minutes and 2 hours. Cover the bottom of a large casserole dish with the celery, in a criss-crossed fashion. Put all the prepared tagine ingredients apart from the fish into a large bowl as well as the remaining charmoula mixture. Add a little extra salt at this point if necessary.
Gently spread out half of the vegetable mixture into the casserole dish, covering the celery. Put the 4 pieces of fish on top of the vegetables, then gently cover the fish with the remaining vegetables, pouring over any juices remaining in the bowl. Cover the dish tightly with tin foil, or a lid and cook for 25 minutes. The beauty of this dish is that it doesn't need much to accompany it, perhaps just a side salad and some bread.
Converted by MC_Buster.
Per serving: 1405 Calories (kcal); 74g Total Fat; (46% calories from fat); 134g Protein; 58g Carbohydrate; 301mg Cholesterol; 2685mg Sodium Food Exchanges: 0 Grain(Starch); 17 Lean Meat; 8 Vegetable; ½ Fruit; 13½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.