Oven-roasted fish tagine with tomatoes and potatoes
In his book, The North African Cookbook, the American cook and writer Jeff Koehler explores the rich culinary culture of the Maghreb, a region that spans Morocco, Algeria, Tunisia and Libya. These recipes reflect the diversity of the cuisine, drawing on Berber, Arab and Ottoman influences, as well as French, Spanish and Italian – from fish tagine to orange blossom and cinnamon scented flan.
This is an edited extract from ‘The North African Cookbook’ by Jeff Koehler (Phaidon, £39.95)
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Yield
Serves 4
Ingredients
Methods
Step 1
Heat the oven to 200°C/fan oven 180°C/mark 6. Scale the fish by holding it by the tail and scraping at the scales with the back edge of a knife, then remove and discard the entrails and rinse the fish under cold running water. Set aside.
Step 2
Make 2 parallel gashes to the bone on each side of each fish. Put the garlic, coriander, parsley, paprika, cumin, lemon juice and oil into a large bowl. Mix, then season with salt. Rub the fish all over with half this marinade. Set the remaining marinade aside.
Step 3
Cut the top one-third off each tomato. Arrange the tomato tops, carrots and celery stalks in a single layer over the bottom of a large baking dish or roasting tray, then spread the potatoes across the top.
Step 4
Lay the fish across the potatoes. Slice the bottom parts of the tomatoes and arrange around the fish. Then stir 175ml water into the remaining marinade and drizzle over the top.
Step 5
Cover with foil and roast in the hot oven for 40 minutes. Then remove the foil and cook until the potatoes are tender and the fish is done – about 20 minutes.
Step 6
Check for doneness behind the gills with the tip of a knife – it should be opaque and flaky. If the fish is cooked before the potatoes, gently transfer both to a platter, cover to keep warm and return the dish to the oven until the potatoes are done. Add a touch more water if needed before serving.
