Name: Chermoula Monkfish & Olive Tagine
Ingredients: 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; smoked paprika; finely chopped flat leaf parsley

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Chermoula Monkfish & Olive Tagine

Portions:4

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Equipment

Ingredients

▢ 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

Instructions

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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Course Fish / Seafood

Cuisine Arabic / Moroccan