Moroccan Fish Tagine
One batch of Chermoula marinade
onion, cut into rings
large potatoes, thinly sliced
tomatoes, seeded and cut into thin slices
Cover the fish in chermoula marinade, seal in an airtight container, and allow to sit for two hours to overnight. Reserve the leftover chermoula marinade.
Pour the olive oil into a tagine or a heavy bottom pot (a dutch oven is best), and layer the onion slices on the bottom.
Arrange the potatoes around the sides and bottom (on top of the onions) of the tagine. Top the potato with the tomato slices, then cover with remaining chermoula marinade.
Add the fish the center of the tagine, and arrange the strips of pepper on top of the fish. Top with lemon and olives, and season with salt and pepper.
Cover the tagine and cook over medium-low heat for 1 to 1 1/2 hours, or until the fish and potatoes are done.
Serve directly from the tagine or pot it was cooked in.
Chermoula recipe is found
Homemade preserved lemons recipe is found
(sous vide recipe)