Monk fish TangineSubmitted by: HAYLEYDTHATSME
IntroductionGreat source of protein with 45.4g per serving! Also great for Vitamin B-6, C & E intake and a source of calcium, iron and manganese :) Great source of protein with 45.4g per serving! Also great for Vitamin B-6, C & E intake and a source of calcium, iron and manganese :)
* 900g monk fish tail
* 12 small new potatoes
* 3 tbsp olive oil
* a knob of butter
* 2 green peppers, grilled until black, skinned and cut in to strips
* 16 cherry tomatoes
* 3-4 garlic cloves, thinly sliced
* sea salt and freshly ground black pepper
* 12 fleshy black olives
* 1 lemon, cut into wedges to serve
chermoula spice mix ingredients
* 2 garlic cloves
* 1 tsp coarse salt
* 1-2 tsp cumin seeds, crushed or ground
* 1 red chilli, deseeded and chopped
* freshly squeezed juice of 1 lemon
* 2 tbsp olive oil
* a small bunch of coriander, roughly chopped
2. Boil the potatoes for about 8 minutes, then drain and refresh under cold water. Peel and thickly slice.
3. Heat 2 tablespoons olive oil with the butter in a tagine. Stir in the garlic and when it begins to brown, add the tomatoes. When the tomatoes have softened, add the peppers, reserved chemoula and seasoning to taste. Tip the mixture onto a plate.
4. Arrange the potatoes in the base of the tagine and top with half the tomato mixture. Cut the fish into chunks, place on top, cover with the rest of the tomato mixture, add the olives and drizzle the remaining olive oil over. Pour in 125ml of water, cover wih the lid and cook for 15-20 minutes. Serve with wedges of lemon.
Number of Servings: 4
Recipe submitted by SparkPeople user HAYLEYDTHATSME.