Moroccan-style Baked Fish Tagine with Date Couscous

Name: Moroccan-style Baked Fish Tagine with Date Couscous
Prep time: 20 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 20 g fresh coriander leaf; 40 g olive oil; 2 Tbsp lemon juice; 2 garlic cloves; 2 Tbsp sweet paprika; 1 Tbsp ground cumin; 1 tsp salt; 1 tsp ground ginger; 60 g water; 1 gilt-head bream; 150 g carrots; 300 g tomatoes; 150 - 200 g green and red peppers; 100 g potato; 1 lemon; 50 g pitted black olives; ½ tsp salt; ½ tsp ground black pepper; 250 g couscous; 70 g pitted dates; 250 g water; ½ vegetable stock cube (for 0.5 l); ½ tsp salt; 2 Tbsp fresh coriander leaf

4.7 28 évaluations

Préparation 20min

Total 1h

4 portions

Ingrédients

Moroccan Chermoula Marinade and Chermoula Sauce

fresh coriander leaf
20 g
olive oil plus extra for greasing
40 g
lemon juice
2 Tbsp
garlic cloves
2
sweet paprika
2 Tbsp
ground cumin
1 Tbsp
salt
1 tsp
ground ginger
1 tsp
ground cayenne pepper (optionnel) (see tip)
1 tsp
water
60 g

Fish

gilt-head bream gutted, cleaned, max. 31 cm long, approx. 600 g in total
1
600 g white fish fillet, skin on or skinless
carrots peeled, diagonally sliced (3 mm)
150 g
tomatoes sliced (1 cm)
300 g
green and red peppers sliced (1 cm)
150 - 200 g
fresh chillies (optionnel) sliced (5 mm, see tip)
2
potato sliced (3 mm)
100 g
lemon sliced (5 mm)
1
pitted black olives
50 g
salt
½ tsp
ground black pepper
½ tsp

Couscous

couscous
250 g
pitted dates
70 g
water
250 g
vegetable stock cube (for 0.5 l) crumbled
½
1 tsp vegetable stock paste, homemade
salt or to taste
½ tsp
fresh coriander leaf roughly chopped
2 Tbsp