Recipes

Ingredients

• 30 ml (2 Tbsp) fresh parsley, chopped
• 30 ml (2 Tbsp) fresh cilantro, chopped
• 2 cloves of garlic, chopped
• 2 ml (½ tsp) salt
• 5 ml (1 tsp) paprika
• 5 ml (1 tsp) ground cumin
• pinch of chili pepper
• 45 ml (3 Tbsp) olive oil
• Juice from 2 lemons
• 30 ml (2 Tbsp) water
• 1,5 kg (3 lbs) monkfish, trimmed and cleaned
• 1 can of black olives
• 1 lemon, cut into 8 pieces
• 5 ml (1 tsp) fresh ginger, chopped
• pinch of saffron pistils

Preparation

For the chermoula

• Wash and chop the parsley and cilantro. Peel and smash the garlic cloves. Mix with salt, paprika, cumin and chili pepper.
• Add to the preparation 30 ml (2 Tbsp) of olive oil, the lemon juice and a little water.
• Pat the monkfish dry and lay on a plate together with the chermoula.
• Turn the monkfish several times and refrigerate. Let marinate for at least 2 hours.

Cooking

• Pre-heat oven to 200°C (400°F).
• Oil the tajine (or Dutch oven) with 15 ml (1 Tbsp) of olive oil and lay in the fish together with the olives and lemon.
• Add the ginger, saffron in 30 ml (2 Tbsp) of water to the marinade. Pour the marinade over the fish.
• Close the tajine and cook for 30 minutes. Serve immediately. Accompany with couscous and a carrot salad with cumin.