Chermoula cod tagine with potatoes and peppers

Ingredients

For 1 serving

• Cod180 g
• Potatoes200 g
• Bell peppers120 g
• Cherry tomatoes120 g
• Cilantro10 g
• Parsley8 g
• Garlic2 cloves
• Cumin1 teaspoon
• Paprika1 teaspoon
• Lemon juice20 ml
• Green olives6
• Extra virgin olive oil12 g
• Saltto taste

Contains: fish,

In season: June – October

Method

1. Heat a conventional oven to 200 °C. Blend the coriander, parsley, garlic, cumin, paprika, lemon juice, half the oil and a pinch of salt into a thick green sauce: the chermoula.
2. Spread half of it over the cod and leave it to marinate in the fridge while you prepare the vegetables (about 20 minutes).
3. Peel the potatoes and slice them about 3 mm thick; wash the peppers, remove seeds and membranes and cut into strips; halve the cherry tomatoes.
4. Spread the vegetables in an ovenproof dish, toss with the remaining oil, the rest of the chermoula and a pinch of salt and bake for 20 minutes, until the potatoes start to soften.
5. Lay the fish with its marinade and the olives over the vegetables, cover with foil and bake for another 15 minutes, until the cod flakes easily and the potatoes are tender.