Fish and green bean tagine
Photo by Tamara West
Monday night Moroccan
If using a ceramic tagine, soak it in cold water for at least 30 minutes.
In a wide bowl, mix together coriander stems, ginger and dried spices. Add onions and fish to bowl and gently rub spice mixture all over them.
Arrange onions and coriander stems in base of tagine (or use a heavy-based pan with a lid). Next add fish in a single layer, and then arrange beans on top of fish. Finally scatter preserved lemon on top. Pour oil over the beans and season with a little salt. Add ¼ cup water to the tagine, place lid on firmly and cook over medium heat for 10 minutes.
Check fish is just cooked, then quickly replace lid and allow to sit for 5 minutes.
- Serve tagine scattered with plenty of coriander leaves. Serve with couscous and offer harissa and minted yoghurt in bowls on the side.