Bar Rock Cod Tagine

Name: Bar Rock Cod Tagine
Yield: Serves 6
Cuisine: Australian
Ingredients: 6 baby beetroots, trimmed; 80 g green olives; 1½ tablespoons chilli powder; 1½ cups (375 ml) Chermoula; 1 bunch flat-leaf parsley, stalks and leaves, roughly chopped; blue-eye tremila; hapuku; John dory; snapper; 1 bunch coriander, stalks and leaves, roughly chopped; instant couscous, for serving; 1 kg bar rock cod fillet, skin off and pin-boned; 1 preserved lemon, rind rinsed and thinly sliced; 60 g blanched almonds; 1 tablespoon ground cumin; 1½ tablespoons ras el hanout; 4 cloves garlic, roughly chopped; 1 tablespoon ground turmeric; 1½ teaspoons salt flakes; 1 red onion, roughly chopped; 2 teaspoons Spanish smoked sweet paprika (see Chefs’ ingredients); 3 tablespoons honey; 12 baby carrots, trimmed; 1 tablespoon ground coriander; 185 ml extra virgin olive oil; ½ teaspoons salt flakes; juice of 1½ lemons, strained, more or less to taste; juice of 1 lemon, strained; 3 bulbs baby fennel, trimmed and quartered; 12 small kipfler potatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Neil Perry is often called the father of Modern Australian cooking. He opened Rockpool in 1989, the same year Sydney Seafood School was launched, when Australia’s love affair with food was in its infancy. What’s become known as ‘Australian’ cuisine draws influences from all around the world: this dish is a good example. In Moroccan cooking, ‘tagine’ refers to both the cooking pot and the dish prepared in it, a sl