Fish Tagine with Chermoula

Method

Prepare the chermoula by blending coriander, parsley, garlic, paprika, cumin, lemon juice and 80ml olive oil with salt and pepper to form a vibrant paste. Pat the fish dry and coat thoroughly with two-thirds of the chermoula, setting aside the remainder. Heat the remaining oil in a wide tagine or shallow heavy-bottomed pan, then gently fry the sliced onions until softened and golden. Layer the fish fillets over the onions, then scatter over the preserved lemon pieces, green olives and tomato quarters. Pour the stock around the fish, drizzle with the reserved chermoula, cover with the lid and cook gently for 20-25 minutes until the fish is just cooked through and flakes easily. Transfer carefully to a serving dish, ensuring the delicate fish remains intact, and serve directly from the tagine with warm flatbread to capture the aromatic broth.