Fish Tagine with Olives
A savoury fish tagine baked with olives and charmoula until tender and flaky. Serve with soft, crusty Moroccan bread for a complete, delicious meal.
Serves 6 people
1 carp, sealed, cleaned, belly opened and head removed.
450 g (1 lb) brine-cured olives (such as Kalamatas)
2 lemons, peeled and sliced
4 tablespoons lemon juice
2 tablespoons vegetable oil
Mix the olives with half the charmoula and toss the fish gently with the remaining half. Set aside to let stand and absorb the spices for 45 minutes.
At the bottom of your baking dish, arrange 6 pieces of cane or 6 bamboo chopsticks in a crisscross pattern (This becomes the bed for the fish and keeps it from sticking to the bottom). Arrange the fish slices on top. Spread the lemon slices over the fish and cover with the olives and charmoula, oil and 6 tablespoons of water.
Cover with aluminium foil and bake for 35 minutes in a 200 C oven. Remove cover and continue baking for a further 20 minutes – until the fish is cooked. Sprinkle with the lemon juice and serve warm.