Chermoula Fish Tagine with Potatoes, Peppers & Olives

Name: Chermoula Fish Tagine with Potatoes, Peppers & Olives
Total time: 1 h
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1½ lb thick cod fillets, in 4 pieces; 1½ lb baby potatoes, sliced ¼ inch; 2 bell peppers, in strips; 4 Roma tomatoes, sliced; 1 bunch cilantro; ½ bunch parsley; 5 garlic cloves; 2 lemons; ½ cup green or kalamata olives; ½ baguette, for serving; ⅓ cup olive oil; 2 tsp paprika; 2 tsp ground cumin; ½ tsp turmeric; ¼ tsp cayenne; salt

DinnerMoroccan60 minServes 4575 kcal41 g protein

Thick white fish marinated in chermoula (herbs, garlic, cumin, paprika and lemon), braised on a bed of potatoes, peppers and tomatoes with salty olives.

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Ingredients

1½ lb thick cod fillets, in 4 pieces
1½ lb baby potatoes, sliced ¼ inch
2 bell peppers, in strips
4 Roma tomatoes, sliced
1 bunch cilantro
½ bunch parsley
5 garlic cloves
2 lemons
½ cup green or kalamata olives
½ baguette, for serving

From your pantry: ⅓ cup olive oil, 2 tsp paprika, 2 tsp ground cumin, ½ tsp turmeric, ¼ tsp cayenne, salt.

Instructions

Make chermoula: blend the cilantro, parsley, garlic, juice of 1½ lemons, olive oil, paprika, cumin, turmeric, cayenne and 1 tsp salt to a loose paste. Coat the fish with a third of it and chill 20 minutes.
Toss the potatoes, peppers and half the tomatoes with half the remaining chermoula and a pinch of salt.
Spread the potatoes in a wide braiser or large skillet with a lid, top with the peppers and tomatoes, add ½ cup water, cover and cook over medium-low until the potatoes are nearly tender, 20 minutes.
Lay the fish on top with the rest of the tomatoes, the olives and the last of the chermoula. Cover and cook until the fish flakes easily, 10 to 12 minutes.
Squeeze over the remaining lemon and serve from the pan with bread.

Tip: A quarter of a preserved lemon, rind chopped, scattered over with the olives gives the tagine its classic Moroccan tang; find it in jars near the olives.