Prep time: 5 mins
Cooking time: 20 mins
1 onion, diced
2 cloves garlic, finely chopped
Thumb size piece ginger, grated
100g pitted olives, green or black
500ml fish stock, cut into large chunks
600g white fish
Couscous, to serve
- Heat a glug of olive oil in a large pan. Add the onion and cook over a gentle heat until softened. Add the garlic and ginger and cook for a few more minutes. Add in your chermoula tagine sauce and olives and simmer for 5 mins, before adding in the fish stock.
- Add your fish into the pan, making sure the pieces are nestled under the sauce. Cover with a lid and simmer over a low heat for about 5 mins, until cooked through.
- Serve with couscous, scattered with the flaked almonds and chopped fresh coriander, and a dollop of natural yoghurt if desired.