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Moroccan-style Baked Fish Tagine with Date Couscous
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Ingredients
Moroccan Chermoula Marinade and Chermoula Sauce
- 20 g fresh coriander leaves
- 40 g olive oil plus extra for greasing
- 2 Tbsp lemon juice
- 2 garlic cloves
- 2 Tbsp sweet paprika
- 1 Tbsp ground cumin
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cayenne pepper (see tip) (optional)
- 60 g water
Fish
-
1
gilt-head bream gutted, cleaned, max. 31 cm long, approx. 600 g in total
or 600 g white fish fillet skin on or skinless - 150 g carrots peeled, diagonally sliced (3 mm)
- 300 g tomatoes sliced (1 cm)
- 150 - 200 g green and red peppers sliced (1 cm)
- 2 fresh chillies sliced (5 mm, see tip) (optional)
- 100 g potato sliced (3 mm)
- 1 lemon sliced (5 mm)
- 50 g pitted black olives
- ½ tsp salt
- ½ tsp ground black pepper
Couscous
- 250 g couscous
- 70 g pitted dates
- 250 g water
-
½
vegetable stock cube (for 0.5 l) crumbled
or 1 tsp vegetable stock paste, homemade - ½ tsp salt or to taste
- 2 Tbsp fresh coriander leaves roughly chopped
- Nutrition
- per 1 portion
- Calories
- 695 kcal / 2909 kJ
- Protein
- 52 g
- Fat
- 18 g
- Carbohydrates
- 83 g
- Fibre
- 10 g
- Saturated Fat
- 3 g
- Sodium
- 2031 mg
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