When I was in Marrakech I was upsold some spices in the shop I bought my argan oil…so here is what I did it! I was inspired when Son said he wanted a healthy Monday night supper and after a bit of googling came up with this. You can also fry the vegetables with a red onion before adding the stock, but  simmering them is much healthier. I have given a recipe for making your own chermoula but, if you do have some already,  simply add the lemon juice, garlic, chilli and fresh coriander to make your own paste. Otherwise you can whizz up all the ingredients as below. This is a perfect light summer or even autumn supper, when you can add couscous as as die dish to bulk it up a bit. I  served it with my cauliflower and pomegranate chaat which made for a perfect summer dish.

600g sustainably caught pollack or cod fillet, pinboned (larger middle bones removed) & cut into 8 pieces
600g new potatoes, halved or quartered if large
250g cherry tomatoes, 125g halved, the rest left whole
20 pitted black olives
½ a preserved lemon, flesh removed, peel rinsed & finely chopped
100ml hot veg stock
2 carrots, chopped
1 red pepper, diced

for the chermoula

2 garlic cloves
1 tsp coarse salt
2 tsp cumin seeds, crushed or ground
1-2 fish or driedred chillies, deseeded & chopped or crumbled
Juice of 1 lemon
2 tbsp olive oil
Small bunch of coriander, chopped

Method

1. Preheat oven to 180°C/Gas 4.
2. Make the chermoula: pound the garlic and salt in a pestle and mortar. Stir in the cumin, chilli, lemon, oil and coriander. Or you can blitz everything in a processor.
3. Toss the fish with half the mixture and leave in the fridge.
4. Mix the potatoes, tomatoes, olives, carrots, pepper and preserved lemon in an ovenproof tagine or lidded casserole. Add the stock. Season, cover and cook in the oven for 40 minutes.
5. Add the fish and cook for another 15 minutes. Drizzle over the rest of the chermoula to serve.