KEY POINTS:
Serves 6
For the chermoula:
1 cup chopped flat-leaf parsley
1 cup chopped fresh coriander
1 preserved lemon
4 cloves garlic, crushed
2 tsp hot, smoked paprika
2 tsp ground cumin
2 generous pinches saffron, soaked for 10 minutes in 2 tbsp boiling water
1 tsp ground ginger
1/2 tsp salt
For the tagine:
1.2 kg kingfish, hapuku or other firm-fleshed fish
300g carrots
300g waxy potatoes, such as desiree
300g ripe, acid-free or roma tomatoes
3 tbsp olive oil
1 heaped tbsp sliced almonds and fresh coriander for garnish
To make the chermoula marinade, put the parsley, coriander, flesh of the preserved lemon and garlic in the processor, blend, and put the resulting paste in a bowl.
Add the spices, including the saffron water.
Cut the fish into six and rub chermoula all over. Peel, slice the carrots; peel, quarter tomatoes; peel, slice potatoes.
Slice preserved lemon skin. Arrange the carrots on the bottom of a medium-sized tagine dish or oven dish, then the fish, then the preserved lemon, the potatoes.
Lastly add the tomatoes, all in a beautiful design.
Pour over the olive oil.
Bake at 180C or simmer on the stovetop for 45 minutes. Serve sprinkled with grilled almonds and fresh coriander.