White fish tagine recipe

Ingredients

• ½ a lemon
• ½ a bunch of fresh mint
• 1 mug (300 g) of couscous

• Olive oil
• 2 cloves of garlic
• 1 handful of mixed olives (stone in)
• 2 tsp harissa
• 2 anchovy fillets
• 700 g passata
• 1 small preserved lemon
• 1 good pinch of saffron
• 4 × 120 g plaice fillets, skin off and pin-boned

• 2 tbsp sesame seeds
• 3 medium carrots
• 3 clementines
• 1 tbsp extra virgin olive oil
• ½ a lemon
• ½ a bunch of fresh coriander

1. Put ½ a lemon, the mint stalks (reserving the top leafy half) and a pinch of salt into a nice serving bowl with 1 mug of couscous and 2 mugs of boiling water, then cover. Drizzle 2 tablespoons of olive oil into the roasting tray and squash in the unpeeled garlic through a garlic crusher. Stir the olives, harissa, anchovies and passata into the tray, and tear in the preserved lemon.
2. Cover the saffron with a splash of boiling water. Season each fish fillet with salt and pepper, roll up and place in the sauce, then sprinkle the fish with the saffron. Scrunch up and wet a sheet of greaseproof paper, tuck it over the fish and leave to simmer fast until cooked through (roughly 8 minutes). Taste and correct the seasoning. Toast the sesame seeds in the frying pan until golden, then remove.
3. Grate the trimmed carrots in the processor and pile on to a serving plate. Peel the clementines, slice into rounds and place on top, then tear over the mint leaves and drizzle with the extra virgin olive oil and lemon juice. Sprinkle over the toasted sesame seeds, season with salt and pepper and toss together. In a small bowl, marble the harissa through the yoghurt. Fluff up the couscous and serve with the fish tagine and carrot salad, sprinkling everything with coriander leaves.