Tagine Of Snapper With Chermoulla - cooking recipe

Ingredients

4 None snapper fillets, skin on (7 oz each)
1/4 cup olive oil
1 lb small red-skinned potatoes, unpeeled, thickly sliced
1 lb cherry tomatoes
1/2 cup chicken stock
2 tbsp tomato paste
1 tsp sugar
2 tbsp loosely packed fresh flat-leaf parsley leaves
2 tbsp loosely packed fresh mint leaves
None None FOR THE CHERMOULLA
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh cilantro
2 tbsp lemon juice
1 tbsp olive oil
2 cloves garlic, halved
2 tsp ground cumin
2 tsp sweet paprika
2 tsp harissa paste

Preparation

For the chermoulla, blend or process all ingredients until smooth.
Combine the fish and chermoulla in large bowl. Cover and refrigerate for 30 mins.
Heat half the oil in a tagine or large skillet on medium-high heat. Cook the potato, stirring, for about 10 mins or until lightly browned. Cover and cook on medium-low heat for 5 mins or until potatoes are almost tender.
Remove cover. Top the potatoes with the fish and tomatoes. Combine the stock, tomato paste and sugar in a medium bowl and season to taste. Pour over the fish; bring to a boil. Reduce the heat to low; simmer, covered, for about 20 mins until the fish is cooked.
Serve the tagine drizzled with the remaining oil and sprinkled with herbs.