Chermoula Monkfish & Olive Tagine

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Equipment

Ingrediënten

  • 700 g monkfish tail cut into bite-sized pieces
  • 2 tablespoons ready-made chermoula paste
  • 2 tablesoons olive oil
  • 2 tablespoons marinated black olives drained and pitted
  • 50 ml fino sherry
  • salt and pepper

To garnish

  • smoked paprika
  • finely chopped flat leaf parsley

Instructies

  • Place the monkfish tail in a bowl, rub with the chermoula and leave to marinate for 5 minutes.
  • Heat the oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in the monkfish, olives and sherry, cover and cook for 10–15 minutes until the fish is cooked through.
  • Season, then serve sprinkled with a little paprika and parsley.

Notes / Tips / Wine Advice:

For steamed monkfish with chermoula & couscous,

line a steamer with coriander leaves and place 700 g monkfish tail, cut into bite-sized pieces, on top. Steam for 8–10 minutes until just cooked through and tender. Season and serve hot with a bowl of ready-made chermoula paste for dipping. Serve with a herby or spicy couscous.
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Recipe Category Fish / Seafood
Country Arabic / Moroccan
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