Tagine of Bar Cod

Bar cod is one of my very favourite fish caught off the east coast of Australia. It has a great oil content, very firm flesh and the sweetest taste. I always have it on the Rockpool menu if it is available. Any large, white, broad flaked fish will do for this dish. You need a fish that can be cut into cubes and when the sauce is ready, braised very quickly. I use a tagine to cook this in at home, but any heavy-based saucepan with a lid will do. You can vary the vegetables and the chermoula