Fish Tagine with Tomatoes, Potatoes and Green Peppers

A spicy, robust fish tagine baked with tomatoes, potatoes and green peppers in a charmoula sauce.

Serves 6 people

1 bass or beam, head and tail removed, scaled and cleaned
3 large potatoes
3 red, ripe tomatoes
3 green peppers
charmoula
2 garlic cloves, peeled and chopped
6 tablespoons lemon juice
6 tablespoons vegetable oil
1 ½ tablespoons tomato puree
salt and pepper to taste

Cut the fish into 6 large pieces crossways. Toss gently with the charmoula and set aside to let stand and absorb the spices for 45 minutes.

Peel the potatoes and slice thinly. Slice the tomatoes crosswise. Halve the green peppers and remove the seeds.

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. Dip the sliced potatoes, tomatoes and green peppers in the charmoula and spread over the fish. Sprinkle over with the chopped garlic.

In a mixing bowl, mix together the tomato puree, lemon juice, oil and 8 tablespoons water with the remaining charmoula and pour over the fish. 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 and the vegetables are tender and crusty. Serve warm.