Tagine Of Monkfish

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Monkfish marinated in chermoula, a lemony garlic and cilantro paste. a very moroccan flavor.

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Steps

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Pound 2 garlic cloves and salt into a smooth paste with a mortar and pestle.

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Add the cumin , paprika , juice from the lemon , and chopped cilantro and mix until slightly emulsified.

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This is the chermoula.

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Reserve a little of the chermoula for cooking and rub the rest of it over the monkfish.

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Cover and leave to marinate in a cool place for 1 hour.

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Par-boil the potatoes for about 10 minutes and then cut them in-half.

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Thinly slice the remaining garlic cloves.

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Heat 3-4 tbsp of the olive oil in a heavy pan and stir in the garlic.

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When the garlic just begins to color , add the tomatoes and cook until just softened.

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Add the peppers to the tomatoes and garlic , together with the remaining chermoula , and add salt and pepper to taste.

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Spread the potatoes over the base of a shallow pan or deep , ridged frying pan.

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Spoon 3 / 4 of the tomato and pepper mixture over and place the marinated fish chunks on top with the chermoula you reserved in step #2.

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Spoon the rest of the tomato and .

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Ingredients

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monkfish, new potatoes, olive oil, garlic cloves, cherry tomatoes, green bell peppers, kalamata olive, water, kosher salt, ground cumin, paprika, lemon, juice of, fresh cilantro, crusty bread