Tajin Chermoula bil Hoot
(Fish Tagine with Chermoula) Recipe

Origin: Tunisia Period: Traditional

Ingredients:

900g firm white fish (bream, cod or monkfish) fillets
3 tbsp olive oil
3 garlic cloves, chopped
2 tsp chermoula
1 tsp paprika
1 medium green chilli, finely chopped
1 bunch coriander (cilantro), finely chopped
juice of 1 lemon
salt and freshly-ground black pepper, to taste

Tajin Chermoula bil Hoot
(Fish Tagine with Chermoula) Preparation:

Method:

Place the fish in a pan or dish then combine all the remaining ingredients then pour over and rub into the fish. Set aside to marinate in the refrigerator for at least 4 hours then either barbecue or grill (broil) for about 5 minutes per side, or until done through (when the fish flakes easily with a fork). Serve with rice or couscous.

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