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Moroccan fish tagine

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Tagine cooking is very popular, but if you don't own a tagine (conical-shaped Moroccan cooking pot), simply use a casserole dish or large lidded frying-pan, instead. This tasty dish works well with any firm-fleshed white fish.

Ingredients

2 Tbsp	Olive oil
1	Red onion, sliced
150 g	Button mushrooms, quartered
1	Red capsicum, seeded and finely sliced
2	Garlic cloves, chopped
1 tsp	Ground cumin
2 tsp	Ground coriander
½ tsp	Chilli flakes, (dried)
400 g	Chopped tomatoes, organic
½ cup	Water
600 g	White-fleshed fish, firm
1	Lemon
1 to taste	Salt and freshly ground black pepper
1	Preserved lemon
2 Tbsp	Fresh coriander
2 Tbsp	Fresh parsley

Directions

Heat a tagine base or large frying-pan, add oil, onion (sliced), mushrooms (quartered) and capsicum (seeded and finely sliced) and cook over a medium-low heat for 10 minutes, stirring regularly until vegetables have softened but not browned.
Add the garlic (chopped), cumin, coriander and chilli to the pan and cook for 30 seconds.
Add the canned tomatoes, their juice and the water (cold,filtered). Bring the mixture to the boil.
Add the fish (cut into 3cm cubes). Cover the pan with a lid (or use foil, if necessary) and turn down the heat to gently simmer for 5-10 minutes - or until just cooked.
Sprinkle the dish with lemon juice (1 tbsp) season with a little salt and pepper.
Scatter with the preserved lemon (flesh, rinsed and finely chopped), coriander (chopped) and parsley (chopped).
Serve as a one-pot meal or with Herbed Moroccan Couscous on the side.