4 haddock steaks, or any thick white fish fillets (skinless and boneless)
20 small waxy new potatoes
3 tbsp olive oil
4 garlic cloves, thinly sliced
15 cherry tomatoes, halved
4 green peppers, roasted and skinned, seeded and sliced into strips
handful black, oily olives
100ml water
sea salt, black pepper
Charmoula marinade:
2 garlic cloves
1 level tsp sea salt
2 tsp freshly ground cumin
juice of 1 lemon
half tbsp red wine vinegar
1 tsp paprika
1 small bunch fresh coriander, roughly chopped
1 tbsp olive oil
Method:
To make the charmoula:
Pound the garlic and salt to a paste in a pestle and mortar, add the cumin, lemon juice, vinegar, paprika, coriander and oil. Rub two thirds of the marinade into the fish and set aside in the fridge for 20 mins.
Boil the potatoes in salted water until just tender, then drain.
In a heavy pan saute the garlic in 2 tbsp of olive oil, add the tomatoes and cook for a couple of mins., add the peppers and remaining charmoula.
In a 25cm tagine or frying pan with a lid, spread the potatoes evenly over the bottom. Scatter three quarters of the tomato mixture over the potatoes, then place the marinated fish on top. Dab a little of the remaining tomato mix and a few olives on top of each piece of fish. Add the water and drizzle on the last tbsp olive oil, put the lid on and steam over a high heat for 10 mins.
