Cornish New Potato & Chermoula Fish Tagine

Seasonal Spuds.

Cornish New Potato & Chermoula Fish Tagine

Perfect for a light summer lunch or dinner, this chermoula fish tagine uses seasonal Cornish New potatoes, which have a mild, sweet taste and a delicate fluffy skin.

They are the first UK mainland crop of the year, grown in the rich, fertile Cornish soils close to the sea and are available from major retailers across the UK through May to August.

The Cornish New potatoes in this tagine really soak up the delicate flavours in the spicy chermoula paste.

For more recipes using Cornish New potatoes, visit the Seasonal Spuds website.

    Ingredients

    THE TAGINE:

  • 600g white fish, cut into 8 pieces
  • 600g Cornish New potatoes
  • 250g cherry tomatoes
  • 20g black olives
  • 100ml vegetable stock
  • THE CHERMOULA PASTE:

  • 2 tsp garlic puree
  • 2 tsp cumin seeds
  • 1 tbsp chili puree
  • Juice of one lemon
  • 2 tbsp olive oil
  • Small bunch of fresh coriander, chopped
    Method
  • METHOD To make the chermoula paste: mix garlic puree in a dish and stir in the cumin seeds, chilli puree, lemon juice, oil and chopped coriander.
  • Marinade the fish in half the chermoula paste and leave to stand in the fridge while you cook the rest of the dish.
  • Meanwhile mix the Cornish New potatoes, tomatoes and olives in a heavy based pan. Add the stock, season, cover and cook gently on the hob for 40 minutes.
  • Add the fish and cook for a further 15 minutes. Drizzle over the rest of the chermoula paste and serve.
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