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Easy fish tagine

Dec 13, 2019 by William Lewis.

A midweek Moroccan supper packed full of veggies.

4 x 150g reasonably sourced skinless cod filets 500g waxy new potatoes 4 garlic cloves, slashed 3 tbsp olive oil 2 green peppers, cut 1 yellow pepper, cut 5 tomatoes, generally slashed 100ml vegetable stock 100g set green olives Lemon wedges and crisp coriander, to decorate For the marinade: 2 tsp ground cumin 1 tsp ground coriander 4 tbsp lemon juice 2 huge garlic cloves 1 little pack crisp coriander 1 tsp salt Whizz the marinade fixings in a small nourishment processor or pound in a mortar and pestle until smooth. Rub half over the cod, spread and chill for as long as 60 minutes, contingent upon how much time you have. In the mean time, heat up the potatoes in a skillet of salted water until delicate, channel, at that point cut down the middle lengthways. In a shallow goulash over a low warmth, fry the garlic in the oil for one to two minutes. Include the peppers and cook for five minutes, at that point include the tomatoes and cook for a further two minutes. Mix in the rest of the marinade and the vegetable stock. Season well. Spot the potatoes in a major non-leave griddle with a top. Top with a large portion of the tomato blend, at that point with the fish, at that point include the rest of the tomato blend. Disperse over the olives, spread and cook over a medium-high warmth for 10 minutes until the fish is simply cooked through. Trimming with lemon wedges and coriander to serve.