Fish and green bean tagine

Tamara West

Monday night Moroccan

Ingredients

1	Coriander, small handful of stems. (Save the leaves for serving)
2 tsp	Ginger, finely chopped
2 tsp	Ground turmeric
2 tsp	Sweet paprika
2 tsp	Ground coriander
6	Baby onions, peeled and halved
300 g	White fish fillets, cut in 6 even-sized pieces (Main)
1 handful	Green beans
¼	Preserved lemons, flesh discarded and peel sliced in thin strips
4 tsp	Extra virgin olive oil
¼ cup	Water

Directions

1. If using a ceramic tagine, soak it in cold water for at least 30 minutes.
2. In a wide bowl, mix together coriander stems, ginger and dried spices. Add onions and fish to bowl and gently rub spice mixture all over them.
3. Arrange onions and coriander stems in base of tagine (or use a heavy-based pan with a lid). Next add fish in a single layer, and then arrange beans on top of fish. Finally scatter preserved lemon on top. Pour oil over the beans and season with a little salt. Add ¼ cup water to the tagine, place lid on firmly and cook over medium heat for 10 minutes.
4. Check fish is just cooked, then quickly replace lid and allow to sit for 5 minutes.
5. Serve tagine scattered with plenty of coriander leaves. Serve with couscous and offer harissa and minted yoghurt in bowls on the side.