Tagine Of Snapper With Chermoulla Recipe

Name: Tagine Of Snapper With Chermoulla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None snapper fillets, skin on (7 oz each); 1/4 cup olive oil; 1 lb small red-skinned potatoes, unpeeled, thickly sliced; 1 lb cherry tomatoes; 1/2 cup chicken stock; 2 tbsp tomato paste; 1 tsp sugar; 2 tbsp loosely packed fresh flat-leaf parsley leaves; 2 tbsp loosely packed fresh mint leaves; None None FOR THE CHERMOULLA; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1/4 cup coarsely chopped fresh cilantro; 2 tbsp lemon juice; 1 tbsp olive oil; 2 cloves garlic, halved; 2 tsp ground cumin; 2 tsp sweet paprika; 2 tsp harissa paste

Servings: persons

4 None snapper fillets, skin on (7 oz each)
1/4 cup olive oil
1 lb small red-skinned potatoes, unpeeled, thickly sliced
1 lb cherry tomatoes
1/2 cup chicken stock
2 tbsp tomato paste
1 tsp sugar
2 tbsp loosely packed fresh flat-leaf parsley leaves
2 tbsp loosely packed fresh mint leaves
None None FOR THE CHERMOULLA
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh cilantro
2 tbsp lemon juice
1 tbsp olive oil
2 cloves garlic, halved
2 tsp ground cumin
2 tsp sweet paprika
2 tsp harissa paste

1
For the chermoulla, blend or process all ingredients until smooth.
2
Combine the fish and chermoulla in large bowl. Cover and refrigerate for 30 mins.
3
Heat half the oil in a tagine or large skillet on medium-high heat. Cook the potato, stirring, for about 10 mins or until lightly browned. Cover and cook on medium-low heat for 5 mins or until potatoes are almost tender.
4
Remove cover. Top the potatoes with the fish and tomatoes. Combine the stock, tomato paste and sugar in a medium bowl and season to taste. Pour over the fish; bring to a boil. Reduce the heat to low; simmer, covered, for about 20 mins until the fish is cooked.
5
Serve the tagine drizzled with the remaining oil and sprinkled with herbs.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 None snapper fillets, skin on (7 oz each), 1/4 cup olive oil, 1 lb small red-skinned potatoes, unpeeled, thickly sliced, 1 lb cherry tomatoes, and more.

Yes, Tagine Of Snapper With Chermoulla falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tagine Of Snapper With Chermoulla

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