Moroccan cuisine · Fish & Seafood

Tajine Hout bel Batata wa Felfla

Fish fillets on a bed of potato slices and pepper strips, slowly braised with chermoula and tomatoes.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 600 g potatoes
• 2 red bell peppers
• 3 tomatoes
• 1 bunch fresh cilantro
• 5 cloves of garlic
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 tsp turmeric
• 1 lemon
• 8 tbsp olive oil
• Salt, pepper

Instructions

1. For the chermoula, finely chop the cilantro and stir together with the grated garlic, cumin, paprika, turmeric, the juice of the lemon, 6 tbsp olive oil, salt and pepper; rub half of it into the fish and chill for 20 min.
2. Peel the potatoes and slice them 5 mm thin, cut the peppers into strips, slice two tomatoes and dice the third.
3. Pour the remaining olive oil into a tagine or a wide braising pot and lay the potato slices in overlapping layers as a base, season with salt and brush with half of the remaining chermoula.
4. Spread the pepper strips and diced tomatoes on top, pour in 150 ml water, cover and cook over medium heat for 25 min. until the potatoes are nearly tender.
5. Lay the fish fillets on the vegetables, top with the tomato slices, brush with the remaining chermoula, and braise gently covered for another 15–18 min. until the fish is opaque and just firm.
6. Let the tagine rest for 5 min. and serve directly from the dish with flatbread to soak up the sauce.