Fish Tagine with Chermoula and Preserved Lemon

Fresh and zingy, with a hint of smokiness from the paprika and salt from the preserved lemon, this is a tasty way to enjoy fish. Monkfish tail works really well as it so meaty but it is also expensive, so I often use salmon fillets. To pair with whisky, I would select ones with herbs, citrus, salt and smoke on the nose or palate, such as Caol Ila 12 and 18, Highland Park 12 and 25, Bruichladdich 10 and Ardbeg 10.