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(serves 8-10)
Ingredients
1 punnet cherry tomatoes, cut in half
¼ bunch dill, roughly chopped
¼ bunch coriander, roughly chopped
½ fennel, sliced
1 lemon, sliced
1 chilli, sliced
½ preserved lemon, scraped and finely sliced
1 leek, cut into rounds
100g olives
2 large potatoes cut into rounds
15-20g Ras el hanout
1 red onion, sliced
1 tin artichokes cut into quarters
juice 1 lemon
olive oil
salt and pepper, to tastePlace the fish in a bowl and sprinkle over a little olive oil and half of the ras el hanout salt and pepper and a squeeze of lemon juice. In a large bowl combine the remaining ingredients and season with salt and pepper and the remaining ras el hanout. Place in a large tagine and simmer for about 40 minutes until tender. Nestle the fish into the tagine and cook for a further 15 minutes until the fish is cooked. Serve with a fresh squeeze of lemon, and herbed cous cous.
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