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
- 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.
- Take two thirds of the chermoula and rub over the hake fillets. Refrigerate for
at least 2 hours.
- 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.
- 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.
- 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.
- Cover the tagine with a lid and steam over a high heat for 15minutes or until
the fish is cooked.