Tagines are traditionally cooked with a tagine, however my cupboards are already so full of bits and bobs I decided to cook this in a dutch oven, so feel free to use either when cooking this.
3 cloves garlic
1 cup coriander leaves
1 red chilli
¼ cup olive oil
1 lemon, juiced
1 tsp sea salt
¼ tsp turmeric
2 tsp cumin, ground
500g barramundi, chunkily diced
2 tbsp olive oil
2 celery stalks, finely diced
2 carrots finely diced
1 red onion, finely iced
400g tomatoes, tinned
1 preserved lemon, rind only, finely sliced
2/3 cup fish or vegetable stock
2/3 cup white wine
Cous cous, to serve
¼ cup chopped mint, to serve
1. Into the bowl of a food processor add all the chermoula ingredients and blitz for 30 seconds or until thick and creamy in texture.
2. Set aside 1 tbsp of the chermoula.
3. Combine the remaining chermoula with the diced fish in a marinading bag and allow to marinade for at least an hour.
4. Heat the oil in a heavy based casserole dish or Dutch oven over a medium heat and then add the onion, celery and carrot, stirring for 10 minutes or until they have started to soften.
5. Next, add the preserved lemon, tomatoes and the 1 tbsp of reserved chermoula and simmer uncovered for 10 minutes.
6. Add the stock and wine and then bring to the boil. Once boiling, pop on a lid, and reduce to a simmer for 15 minutes.
7. Finally, add the fish and stir through gently. Cover once more and cook on low heat for 10 minutes.
8. Serve with soft, fluffy cous cous and sprinkled with fresh chopped mint.