Salmon Tagine

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(serves 8-10)

For the Stuffing
6-8 pieces of salmon

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 taste


Place 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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