Fish could never be boring when it’s cooked the Moroccan way with Riki Kaspi Spice Journey Fish Chermoula
200g jar Riki Kaspi Spice Journey Fish Chermoula Moroccan Marinade
4 fish fillets (1kg)
2 large ripe tomatoes, thinkly sliced
2 potatoes, peeled and thinkly sliced, blanched
1 red capsicum, sliced into rings (optional)
1 tablespoon water
Up to 1 tablespoon Riki Kaspi Spice Journey Moroccan Harissa or to taste (optional for chili lovers)
Fresh parsley, chopped for garnish
Riki Kaspi Spice Journey Moroccan Couscous Kitto serve
Coat the fish fillets in the contents of the jar of Fish Chermoula Moroccan Marinade.
NB: If using the Moroccan Harissa mix into the Chermoula paste to suit your chili tolerance.
Arrange the potato slices in the bottom of a deep heavy based saucepan with a lid.
Place the coated fish on top of the potatoes including all the marinade mix.
Place the tomato slices in a layer on top of the fish and then top with the capsicum rings if using.
Add the water and cover with the lid.
Cook on the lowest possible heat for 40 minutes or until the potatoes are tender and the fish is cooked.
Halfway through cooking add the Moroccan Harissa to your taste.
To serve, garnish with fresh parsley and accompany with Couscous and Moroccan Harissa on the side.