Fish tagine with preserved lemon

14 July 2016 - 10:36

By Sunday Times Food Weekly

INGREDIENTSINGREDIENTSPreserved lemon6 lemons100g-200g coarse saltPinch of black peppercorns3 bay leavesChermoula250ml (1 cup) flat-leaf parsley leaves, coarsely chopped250ml (1 cup) coriander leaves, coarsely chopped2 cloves garlic, crushed1 shallot1 small red chilli, seeded and finely chopped5ml (1 tsp) paprika10ml (2 tsp) ground cumin10ml (2 tsp) ground coriander30ml (2 tbsp) lemon juice125ml ( cup) olive oilFish tagine750g skinless, firm white fish, cut into 3cm cubes125ml ( cup) chermoula (...

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