This hake tagine dish is full of flavour and easy to make.

"Chermoula is a really great and often forgotten sauce and marinade, which works
particularly well with fish. This version uses lemon juice rather than preserved
lemon. You can make in a liquidiser but it’s more rewarding (and more delicious)
to make using a pestle and mortar." - Hugo Arnold

Yield: Serves 4


  • 2 garlic cloves, crushed
  • Pinch of sea salt
  • 1 lemon, juice only
  • 1 teaspoon ground cumin
  • 1 teaspoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon sweet paprika
  • Handful flat-leaf parsley, chopped
  • Handful fresh coriander, chopped
  • 4 hake skinless fillets, of approx. 225g each
  • 700g new baby potatoes
  • 2 tablespoons rapeseed oil
  • 3 garlic cloves, crushed
  • 6 ripe vine tomatoes, roughly chopped
  • 3 red peppers, roasted and peeled
  • 1 tablespoon brown sugar
  • 90g green olives, pitted
  • Large handful flat-leaf parsley, chopped


  1. Using a pestle and mortar, crush the garlic with the salt, lemon juice and cumin,
    into a paste. Add in the remaining chermoula ingredients and blend together.
  2. Take two thirds of the chermoula and rub over the hake fillets. Refrigerate for
    at least 2 hours.
  3. Place the potatoes in a large pan of salted water, bring to the boil, and simmer
    until completely cooked. Drain, cut in half, and set aside.
  4. Place the oil in a pan and cook the garlic for a few minutes over a gentle heat.
    Add in the tomatoes, peppers, sugar, olives, parsley, and the remaining
    chermoula. Season with salt and pepper and simmer for 10-15minutes.
  5. Layer the potatoes in the base of a large tagine and spoon over most of the
    tomato chermoula mixture. Layer the hake fillets on top of that and cover with
    the rest of the tomato sauce.
  6. Cover the tagine with a lid and steam over a high heat for 15minutes or until
    the fish is cooked.