Fish tagine with tomatoes and potatoes
Description
The dish is prepared without unnecessary complications. First, we'll prepare the Chermoula sauce, which we'll use to pour over our tagine. To do this, thoroughly mix and coarsely grind all the sauce ingredients: garlic, salt, a bunch of fresh coriander or cilantro, dried paprika, cumin, chili, lemon, and olive oil. Now we'll prepare the tagine itself. Cut the fish into large pieces, mix with the paste, and let it marinate for 15–30 minutes. Peel the potatoes. Wash the tomatoes and cut the vegetables into medium-sized pieces (0.5 cm). Cut the bell pepper into thin strips. Preheat the oven to 200°C. Grease the bottom of a ceramic baking dish with vegetable oil. Arrange the first layer of overlapping potato slices, then place the fish on top, followed by another layer of potatoes. Spread the remaining fish marinade over the potatoes. Then arrange the tomatoes on top. Add tomato paste, salt, and sugar to hot water. Pour the prepared Chermoula sauce over the vegetables and fish. Cover with foil and bake for 40–50 minutes. Then remove the foil and continue baking for another 20–30 minutes. Check the potatoes for doneness. Serve hot. The finished dish is ready to be served.