- Put all the marinade ingredients into a food processor and blend until you get the consistency of a smooth paste. Pour half of it over the fish, making sure all the fish is well coated.
- In a large pan, heat the oil and fry the onions until brown, about 10 minutes. Add the ginger and a pinch of saffron, and fry for another minute. Then add the rest of the marinade, chopped preserved lemon, tomato puree, and stock. Bring to the boil, then turn down the heat and simmer for 10 minutes, stirring occasionally.
- Add the marinated fish, new potatoes and cherry tomatoes to the Tagine. Put the lid on and cook for 5 minutes or until the fish is cooked through. Taste and season.
- Garnish with the rest of the fresh coriander. Delicious served with couscous.
TIP: If you’re vegetarian or vegan swap 700g fish fillets and the new potatoes for a mixture of chickpeas, roasted aubergine and roasted butternut squash.