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for the chermoula:
2 garlic cloves
1 tsp coarse salt
2 tsp cumin seeds, crushed or ground
1-2 red chillies, deseeded & chopped
freshly squeezed juice of 1 lemon
2 tbsp olive oil
small bunch of coriander, chopped
600g sustainably caught pollack fillet, pinboned (larger middle bones removed) & cut into 8 pieces
600g new potatoes, halved or quartered if large
250g cherry tomatoes, 125g halved, the rest left whole
20 pitted black olives
½ a preserved lemon, flesh removed, peel rinsed & finely chopped
100ml hot veg stock
NB: Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking. Its main ingredients are garlic and coriander
Make the chermoula: pound the garlic and salt in a pestle and mortar. Stir in the cumin, chilli, lemon, oil and coriander. Or you can blitz everything in a processor.
Toss the fish with half the chermoula mixture and leave in the fridge, while you prepare everything else.
Preheat the oven to 180°C.
Mix the potatoes, tomatoes, olives and preserved lemon in an ovenproof tagine or lidded casserole.
Add the stock, then season, cover and cook for 40 mins.
Add the fish and cook for another 15 mins.
Drizzle over the rest of the chermoula to serve.
If you don’t have a preserved lemon, serve the finished dish with wedges of fresh lemon to squeeze over the top instead
Recipe by Kirsty Hale, Riverford Cooks.