Fast Fish Tagine - cooking recipe

Ingredients

4 None sea bass fillets, skin-on, halved widthwise
2 tbsp chermoula or Moroccan spice mix
2 tbsp olive oil
1 None large Spanish onion, sliced thinly
3 cloves garlic, minced
1 None medium lemon, sliced thinly
3 oz pitted green olives
1 cup salt-reduced chicken stock
1 tsp sugar
2 tbsp coarsely chopped fresh cilantro leaves
-1 None Cilantro Couscous
7 oz couscous
1/2 cup fresh cilantro leaves

Preparation

Preheat oven to 400\u00b0F.
Toss fish with chermoula to coat. Set aside to marinate.
Heat 1 tbsp oil in a large Dutch oven over medium heat. Cook onion and garlic, stirring, for 5 mins, or until softened. Remove from pan.
Add remaining oil to pan. Working in batches, cook fish for 1 min per side, or until browned. Remove from pan.
Return onion mixture to pan along with lemon slices, olives, chicken stock and sugar. Bring to a boil then transfer pan to oven. Bake for 10 mins, or until fish is just cooked through. Remove from oven and sprinkle with chopped cilantro.
Meanwhile, to make the cilantro couscous, combine couscous and 1 cup boiling water in a medium heatproof bowl. Cover and let stand for 5 mins, or until liquid is absorbed, fluffing with a fork occasionally. Stir in cilantro.
Serve fish tagine with couscous.