Ingredients Jump to Instructions ↓

  1. Marinade

  2. 2 garlic cloves

  3. 4-5 coriander roots washed, leaves reserved for garnish

  4. 1 teaspoon cumin

  5. 1 teaspoon finely grated fresh ginger

  6. salt

  7. 400g tomatoes, peeled and chopped

  8. juice of one lime

  9. 1 preserved lime zest, finely diced

  10. 1-2 pinches saffron

  11. 1 glass white wine

  12. Fish

  13. 2 plate-size snapper or bream, scaled and filleted

  14. 2 tablespoons olive oil

  15. 1 cup chickpeas, tinned

  16. cup thinly sliced eschalots, fried until crispy

Instructions Jump to Ingredients ↑

  1. With a mortar and pestle, pound garlic, coriander root, cumin and ginger with a little salt to a fine paste. Add tomatoes, lime juice, preserved lime zest, saffron and white wine.

  2. Pour this over your fish and allow to marinate for ten minutes if time allows.

  3. In a tagine or heavy saucepan, warm olive oil. Add fish, marinade and chickpeas. Bring to a simmer and cook for about 10-15 minutes, continually spooning sauce over fish. You may need to turn the fish half way through.

  4. Correct the seasoning and garnish with remaining chopped coriander tops and fried eschalots.


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