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 (recipe above)60ml ( cup) olive oil1 large onion, sliced into thin rings10ml (2 tsp) ground coriander15ml (1 tbsp) ground cumin5ml (1 tsp) grated fresh gingerPinch saffron threads1 cinnamon stick1 fresh bay leafpreserved lemon, flesh discarded, skin finely chopped375ml (1 cups) fish stock or waterFresh corianderMETHODCut the lemons lengthways in quarters, keeping bases intact. Pack the inside of each lemon with salt and place in a sterilised jar. Add bay leaves, peppercorns and 1 tbsp salt. Cover with boiling water and allow to cool slightly, then seal the jar and store in a cool, dark place for a month before use. Refrigerate once opened. For the chermoula, place all the ingredients in a food processor and blend to form a coarse paste. Set aside, or store in an airtight container if not to be used immediately. This will keep up to three days in the fridge. Place the fish in a ceramic dish and cover with the chermoula. Cover and refrigerate for half an hour. Heat the olive oil in a heavy-based saucepan, add the onion and cook over medium heat until translucent and soft. Add the coriander, cumin and ginger and stir for about two minutes until fragrant. Add the saffron, cinnamon, bay leaf, preserved lemon and stock or water. Cover and simmer for about 10 minutes. Add the fish, cover and simmer for a further 10 minutes, or until the fish is cooked through and flakes easily. Serve topped with fresh coriander, couscous and preserved lemon on the side. Serves 4..