Spiced Cod and Tomato Chermoula Tagine

Ingredients

• 600 g cod fillets
• 400 g tinned chopped tomatoes
• 2 red pepper
• 4 garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 25 g fresh coriander
• 1 lemon
• 3 tbsp olive oil
• 300 g couscous

Method

1. 1

   Make the chermoula by blending together half the coriander, garlic, cumin, paprika, lemon juice and 2 tablespoons of olive oil to a rough paste.

2. 2

   Coat the cod fillets in half the chermoula and leave to marinate for 10 minutes.

3. 3

   Heat the remaining oil in a wide pan. Slice and soften the red peppers for 5 minutes, then add the tinned tomatoes and remaining chermoula. Simmer for 8 minutes.

4. 4

   Nestle the marinated cod into the tomato sauce, cover and cook gently for 8–10 minutes until the fish is just cooked through and flakes easily.

5. 5

   Meanwhile, prepare the couscous with 360ml boiling water, cover for 5 minutes and fluff with a fork.

6. 6

   Scatter the remaining coriander over the fish tagine and serve with the couscous.