Mediterranean Sea Bass Tagine with Chermoula
Main Dishes • European
Description
Mediterranean Sea Bass Tagine with Chermoula
Ingredients
- Cilantro 1 bunch
- Scorpion fish fillet 30 oz
- Garlic 3 cloves
- Mild Chili Spice 1 piece
- Ground Cumin 1 tablespoon
- Olive Oil 5 tablespoons
- Lemon 1 piece
- Carrot 2 pieces
- Saffron a pinch
- Celery stalk 2 stalks
- Grated Lemon Zest 1 tablespoon
- Canned Tomatoes (Pelati) 1 can
- Dry White Wine 5 fl oz
- Ocean salt to taste
- Spanish onions 1 head
- Fish Oil 5 fl oz
Step-by-Step Guide
Step 1
For the chermoula, take the garlic and crush it with the side of a knife or a garlic press. Using a food processor, blend together the garlic, cilantro (set aside a bit for garnish), and chili to taste. Add saffron, olive oil (2 tablespoons), lemon juice, and toasted cumin (can be substituted with ground cumin).
Step 2
Set aside 2-3 tablespoons of chermoula for serving.
Step 3
Marinate the sea bass pieces in the chermoula for 1-2 hours in the refrigerator.
Step 4
Heat oil in a tagine (or any other thick-walled pot) and sauté the finely chopped onion, carrot, and celery until soft.
Step 5
Prepare the preserved lemon. Remove all the pulp and cut the remaining peel into strips.
Step 6
Then add the preserved lemon peel, canned tomatoes, and 2 tablespoons of chermoula. Mix well, cover with a lid, and simmer on low heat for 10 minutes. Add the wine and, if there is not enough liquid, you can add fish stock or water.
Step 7
Bring to a boil and simmer covered for 10-15 minutes, stirring constantly. Make sure to keep the heat low; in a tagine, everything burns very quickly!
Step 8
Add the pieces of fish and simmer for 6-8 minutes until fully cooked.
Step 9
Serve sprinkled with cilantro and drizzled with the remaining tablespoon of chermoula.
Step 10
Serving suggestions include couscous, bulgur, rice, or salad.
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