MOROCCAN FISH TAGINE WITH CHERMOULA.

Chermoula is traditionally used a marinade for fish, but it also goes well with chicken. If you do not have an ovenproof tagine , you can use an enamelled or earthenware casserole dish with a lid/ cover. Ingredients.....for the chermoula , 1 and 1/2 cups of fresh coriander (chopped), 1 and 1/2 cups of fresh flat leaf parsley (chopped), 4 tbs of minced garlic, 1 tsp of ground sweek paprika, 1/4 tsp of ground cayenne, 1 tsp of ground cumin, 1 small onion, roughly chopped, 2 tbs of lemon juice, 1/2 cup of extra virgin olive oil, 1/2 tsp of ground cinnamon, 1 tsp of cracked black pepper. Ingredients.....for the fish tagine, 4 x 200gm white flesh fish fillet, 1 tbs of olive oil, 250gm of floury potatoes, peeled and thickly sliced, 2 green capsicums, deseeded and thinly sliced, 500gm of ripe fresh tomatoes, sliced, 1/2 cup of tomato passata, 1 tbs of ground coriander, cousous or polenta to serve. Preheat your oven to 200deg C. Lightly grease an ovenproof tagine. To make the chermoula, place all the ingredients in a blender and process to a thick paste. Leave for 90 minutes to allow flavours to develop. Now place the fish fillets in another bowl and cover with half the chermoula and place in your refrigerator to marinate for 2 hours. Place the potatoe slices in the tagine/ dish and season with cracked black pepper. Place the fish fillets on top, then a layer of the capsicum slices and a layer of the tomatoes. Spread with a little of the chermoula over. apaour over the passata, sprinkle over the coriander, the remaining sliced tomatoes and any leftover chopped parsley, finishing off with a sprinkle of cracked black pepper. Finally spread over the remaining chermoula over the top. Cover and place in the preheated over and bake for 1 hour or until fish and potatoes are tender. This is one of my favourite dishes to prepare and share.