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It's simple to cook this classic at home.



  • 1.

    Heat a little olive oil in a deep frying pan.

  • 2.

    Wipe one side of the snapper pieces with the 4 Tablespoons chermoula and place into the pan.

  • 3.

    Allow to colour for a minute then add the cherry tomatoes, red capsicum, sweet potato, dates, olives, stock and extra chermoula.

  • 4.

    Cook out for about 5 minutes or until fish just begins to flake.

  • 5.

    Serve into a bowl. Great served with couscous and harissa.


*For the chermoula recipe, click here

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Fish Tagine.


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