Fragrant fish tagine

• olive oil↗2 tbsp tbsp
• garlic cloves↗4

  roughly chopped

• ground cumin↗4 tsp tsp
• paprika↗2 tsp tsp
• bunch coriander

  chopped

• salt↗1 tsp tsp
• juice and zest 1 lemon
• skinless tilapia fillets8

  8

• olive oil↗2 tbsp tbsp
• large onions↗2

  halved and thinly sliced

• garlic cloves↗2

  sliced

• ground cumin↗2 tsp tsp
• paprika↗2 tsp tsp
• cans chopped tomatoesx
• fish stock↗500ml ml
• pimento-stuffed olive↗175g
• green peppers↗4

  quartered, deseeded and sliced

• bag baby new potato↗500g

  halved lengthways

Step-by-step instructions

1. 1

   To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.

2. 2

   Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.

3. 3

   Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.

4. 4

   Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.