Monkfish Tagine with Chermoula

Name: Monkfish Tagine with Chermoula
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 1 bay leaf; 2 wedges of Preserved Lemon, rind rinsed; Couscous, to serve; 50 g/1¾ oz/½ cup pitted prunes, thinly sliced; a pinch of ground saffron; 300 g/10½ oz large waxy potatoes, thinly sliced; 1 onion, thinly sliced 250 g/9 oz tomatoes, sliced; 2–3 tbsp olive oil; 4 monkfish fillets, about 500 g/1 lb 2 oz in total; 1 recipe quantity Chermoula

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This is very loosely based on a recipe by Claudia Roden. You can use any kind of meaty fish that can withstand the lengthy cooking time, which renders the fish soft and moist. I use a tagine pot to cook this, but if you don’t have one, use a heavy-based ovenproof dish.

Ingredients

4 monkfish fillets, about 500 g/1 lb 2 oz i

Fish course
Preserve
Pescatarian

Method

Put the monkfish in a bowl and spread half the chermoula over the top. Cover and leave to marinate in the refrigerator for 2 hours.
When you are ready to cook, preheat the oven to 150°C/300°F/Gas 2. If you are using a tagine dish, season it first by ru