To prepare the fish, rub rock salt and res el hanout into the pieces and refrigerate for 3-4 hours. Remove, rinse and set aside to dry.
Place the tajine base on a stove top on low and add the oil. When it is warm, add the carrot and the yallateef and cook for 3 minutes.
Add the coriander and the parsley and combine well.
Slcie the flesh from the rind of both segments of preserved lemon and set the rind aside to slice finely as a garnish; add the flesh to the mixture.
Add spices, charlic and spicy garlic dip.
Add 1 cup water, and then the hazelnut meal to thicken.
Cover, bring to a gentle boil and add the fish. Cover and cook for 15 minutes. Or place the tajine, lid on, in an oven at 160 C for 30 minutes.
Before serving, garnish with fresh pomegranate seeds, parsley and preserved lemon rind.
Thank you to marvellous Marwa Makool for this amazing recipe.
Copyright © 2013 Yallateef
- 6 fish filets (your choice), each around 200g and cut in half. I often mix them, and use salmon, rockling and trevally.
- 1 carrot sliced in 2cm lengths
- 1 tsp charlic
- ½ tsp sweet paprika Add to basket
- ½ tsp dried turmeric Add to basket
- ½ tsp sea salt Add to basket
- ½ tsp ras el hanout Add to basket
- ½ tsp fish spice
- ½ tsp zaatar Add to basket
- ½ tsp sumac Add to basket
- ½ preserved lemon, halved again, lengthways
- 1 tbs fresh coriander, chopped
- 1 tbs flat-leaf parsley, chopped (leaves only)
- 1 tbs yallateef
- 1 tbs spicy garlic dip
- 1 tbs rice bran oil
- 1 tbs hazelnut meal Add to basket
- Fresh pomegranate seeds or dried barberries Add to basket
- Flat-leaf parsley, leaves only
- Preserved lemon rind, sliced finely
RAS EL HANOUT
With a subtle but full flavour, the warm and spicy aroma makes it a worthy addition to many meals.