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Sea bream with chermoula

(Serves 4)

  • 1 kg sea bream
  • 3 small potatoes
  • 3 small tomatoes
  • 2 green peppers, grilled
  • 3 small carrots
  • 100g green olives

For the chermoula:

  • 2 tbsps lemon juice
  • 4 tbsps olive oil
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • Pinch of saffron
  • 1/2 tsp fresh coriander
  • 1/2 tsp parsley, chopped

How to cook: /Serves 4/

Clean the Sea bream and cut into four - five pieces.

Then Blend all chermoula ingredients and massage into the fish.

Grill green peppers and remove skin.

Slice into thin rounds and set aside. Peel and finely slice carrots and potatoes.
Layer tagine with carrots, fish, potatoes, peppers, olives and tomatoes.

Then cover tagine and cook for 20 - 30 minutes over a medium heat
then cook uncovered for 10 minutes in a 200C oven. Serve hot or cold.