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Friday, April 9, 2021

Sea bream tagine with chermoula

 Sea bream tagine with chermoula


 for the chermoula sauce:
 3 tbsp.  chopped fresh parsley
 2 cloves garlic
 1 tsp.  teaspoon of turmeric
 1 tsp.  teaspoon paprika
 1 tsp.  1 teaspoon ground cumin
 a drizzle of olive oil
 half a glass of water
 salt pepper

 3 sea bream
 2 onions
 4 potatoes
 2 tomatoes
 a red pepper
 cooked shrimp to garnish
 half a lemon

start by preparing the chermoula: mix the parsley with the crushed garlic, turmeric, paprika, cumin, add a drizzle of olive oil, salt and pepper, mix then add half a glass of water

 scale, hollow out and rinse the sea bream, cut off the head and tail then brush them with chermoula sauce

 leave the fish to marinate in this sauce in a cool place, the time to prepress the vegetables.

 peel and cut the potatoes and onions into slices

 cut the tomatoes into slices too

 roast the pepper directly on the heat, enclose it in a plastic bag immediately,

 10 minutes later, remove the grilled skin from the pepper, rinse it and then cut it into thin strips.

 In a tagine dish, pour a drizzle of olive oil then put on top of a bed of sliced ​​onions (which will prevent the fish from attaching to the tagine base)

 place on top of the 3 marinated sea breams, then the remaining sliced ​​onion

 brush the cut potatoes with the chermoula sauce, and arrange them on top.

 then lay out a layer of sliced ​​tomatoes and pour a little water into the rest of the sauce to baste the tomato slices

 cover the tagine and cook over low heat.

 after 40 minutes of cooking, the potatoes become tender, at this time, add the strips of peppers and decorate with a few cooked shrimps, close the tagines and simmer for 10 to 15 minutes over low heat.

before serving, sprinkle the tagine with the juice of half a lemon ...


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