Fish With Preserved Lemon & Mint

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Fish With Preserved Lemon & Mint

Couverts4
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Equipment

Ingredients

Chermoula

Instructions

  • Make the chermoula.
  • Place the garlic, chilli and salt in a mortar and pound with a pestle to form a paste.
  • Add the coriander leaves and pound to a coarse paste.
  • Beat in the saffron, cumin, olive oil and lemon juice.
  • Transfer the chermoula to a large bowl, Add the fish chunks and stir to coat well.
  • Cover with clingfilm and leave to marinate in the refrigerator for 1,5 hours.
  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and celery and cook for 3 minutes until they begin to soften.
  • Stir in the preserved lemon rind and pour in the stock or water and wine or sherry.
  • Bring to the boil, then reduce the heat, cover and simmer for 10–15 minutes.
  • Season with salt and pepper.
  • Add the marinated fish and the remaining marinade to the tagine, re-cover and cook gently for a further 5 minutes until the fish is cooked through.
  • Stir a little of the mint through the tagine and garnish with the remaining mint.
  • Serve with plain couscous, if liked.

Notes & Wine Advice

For prawns & scallops with preserved lemon & mint

, replace the fish fillets with 400 g shelled scallops and 400 g shelled prawns. Marinate them in the chermoula for 1 hour, then follow the recipe as for Fish with preserved lemon & mint, adding a little extra stock or wine if necessary to keep the fish and shellfish just covered.
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Course; Fish