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Jebli fisherman's pot

  • 4servings
  • 35minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsps harissa paste

  2. 2 tbsps parsley, freshly chopped

  3. 2 tbsps coriander, freshly chopped

  4. 4 medium sized whole fish, scaled, gutted and rinsed

  5. 60g black olives, chopped

  6. Zest and juice of 1 ripe lemon

  7. 1/2; tsp crushed fennel seeds

  8. 2 whole chillies

  9. 6 garlic cloves

  10. Olive oil

  11. xbd; cucumber, thinly sliced on the diagonal

  12. 1 red onion, thinly sliced into rings

  13. 1 handful mint, roughly chopped

  14. Drizzle of olive oil

  15. Squeeze of lemon juice

  16. Salt

  17. Pepper

Instructions Jump to Ingredients ↑

  1. Jebli fisherman's pot In a tagine, layer the sliced fennel, onion, tomato and preserved lemon and scatter with the fennel seeds. Mix all the ingredients for the paste together, season to taste and add a drizzle of olive oil.

  2. Make three deep slashes on each side of the fish and two across to create diamond shapes. Rub the harissa paste into the slashes on each side of the fish as well as into the cavity.

  3. Place the fish onto the fennel base, scatted over the olives, add the lemon juice, lemon zest, crushed fennel seeds, chillies and garlic and drizzle the fish with olive oil. Cover the tagine or baking dish and cook over a low heat or open fire for 24-35 minutes. Serve with fresh Moroccan bread.

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