• 20 g Coriander leaves
• 15 g Parsley leaves
• 1/2 Lemon, zest
• 5 cloves Garlic
• 1 1/2 tsp Paprika
• 1 tsp Cumin
• 1/2 tsp Cayenne
• 1 Lemon, juice
• 60 ml mild Olive oil
• Salt and Pepper

Tagine:

• 1 kg Red bream or other type of white fish cut into 2-3 cm steaks
• 4 ripe Tomatoes
• 2 Green Peppers
• 2 tbsp Tomatoes puree
• 1/2 Lemon, juice
• 4 tbsp mild Olive oil
• 100 ml cold Water

• Whizz Charmoula ingredients in a blender until a thick paste is formed.
• Rub charmoula into the fish and marinate for 30- 60 minutes.
• Preheat oven to 200 C/ Gas mark 6.
• Peel and de-seed tomatoes, cut into quarters and place a thick layer at a bottom of a lidded tagine dish/ casserole dish.
• Place the fish on the top of the tomatoes, chop peppers into thick slices, remove seeds and place on top of the fish.
• Whisk the remaining charmoula with tomatoe puree, lemon juice, olive oil and water and pure this sauce over the fish.
• Put the lid on the dish and cook for 35 minutes then remove the lid, increase temperature to 220 C/ Gas mark 7 and cook for another 20 minutes until sauce is thickened.
• Serve with rice.