Method
Serves 6
To make the chermoula marinade, place the parsley, coriander,
flesh of the preserved lemon and garlic in the food processor and
blend. Place this paste in
a bowl and add the spices, including
the saffron water.
Cut the fish into 6 portions and rub the chermoula all
over.
Peel and slice carrots. Peel and quarter tomatoes. Peel and
slice potatoes. Slice
preserved lemon skin.
Lay the carrots on the bottom of the tagine, then the fish
covered in chermoula,
then the preserved lemon, then the potatoes
and lastly the tomatoes, all in a beautiful design. Pour over the
olive oil.
Bake at 180C or simmer on the stove top for 45 mins.
Serve sprinkled with grilled sliced almonds and fresh
coriander.