FISH TAJINE

First make the charmoula . This is the marinade, made with plenty of fresh herbs. Then prepare the vegetables.
Use any firm white fish to make this, thick fillets are ideal.
The tomatoes need to be ripe so considering our location and the time of
the year a can of tomatoes would probably be best

800g white fish divided into 4 portions
3tbs olive oil
2-3 large potatoes
1 green pepper
4 ripe tomatoes or one can whole tomatoes drained

The Charmoula (marinade)

100ml hot water
a good pinch of saffron
3tbs chopped parsley
3tbs chopped coriander
4tbs olive oil
1 small onion
4 cloves garlic
half tsp salt
1tsp paprika
1tsp cumin
quarter tsp cinnamon
juice of half a lemon

Pre heat the oven to 180C
Put the saffron into the hot water and leave to diffuse.
Peel and finely chop the garlic and the onion.
Put into a bowl with all the other marinade ingredients and mix together.
Put the fish pieces into the marinade, give them a turn so they are well coated and put aside.
Peel and finely slice the potatoes. Pour the olive oil into the tajine or casserole and then put the potatoes in a thin layer. Season with a little salt
Deseed and thinly slice the green pepper and put over the potatoes then chop the tomatoes and scatter on top.
Take the fish from the marinade and put on a plate in the fridge. Mix the saffron and water together with the remaining marinade and pour half
over the vegetables. Cover and cook for one hour. Remove from the oven, uncover the casserole and arrange the fish on top. Mix the remaining charmoula with about 4tbs water and drizzle over everything. Put the cover back on and cook for a further twenty five to thirty minutes.
Take out of the oven, carefully remove the lid and give the fish a little poke to check it’s cooked.
Eat with crusty bread.