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Poisson à la Marocaine

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1987

  • About

Ingredients

  • 1 large daurade or pageot, or 2 sea bass
  • 1 recipe chermoula

Method

  1. Scale, clean and wash the fish, then pat dry. Rub chermoula mixture well into whole slashed fish (or fish steaks) and leave to absorb flavours overnight.
  2. In a large saucepan, combine tomatoes, peanut oil, spices, garlic, and 4 tablespoons chermoula mix

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