- 4 pieces of Wolffish or firm white fish fillet skinned and boned – 150g each
- 1 kg small new potatoes
- 1 bunch of coriander
- 1 clove of garlic
- juice from 2 lemons
- 4 bay leaves
- ½ teaspoon ground coriander
- ½ teaspoon hot chilli powder
- 300g yellow and red cherry tomatoes
- 100ml cold water
- 1 teaspoon nigella seeds (kalonji or onion)
- 2 tablespoons olive oil
Chop the shallots finely.
Peel the mini potatoes or scrub well if leaving the skins on
Chop the coriander leaves coarsely. Mince the garlic to a purée. Cut the potatoes in half.
Arrange the potatoes, garlic, coriander, lemon juice, bay leaves, ground coriander, chilli powder, 2 tablespoons of olive oil and the whole cherry tomatoes in a tagine. Season with salt and pepper and add 100ml of water.
Place the lid on the tagine and cook for 50 minutes over a very low heat, check now and again that the vegetables do not stick to the bottom of the pan. If needed, add some extra water.
Lay the pieces of fish fillet onto the vegetables, season with a little salt and pepper and drizzle with a little olive oil. Depending on the thickness of the fish, cook with the lid on for 10 to 15 minutes.
Sprinkle with some nigella seeds before serving.