Moroccan-style baked fish
SERVES 4 PREP AND COOK TIME 1 HOUR 45 MINUTES
My introduction to the wonderful spice blend “ras el hanout” was in Morocco about 10 years ago. I have read of it being made with up to 28 spices! I make a lot of Mediterranean dishes, so I often use it in my cooking these days – it adds such a special note.
4 x 180g skinless white fish or salmon fillets, bones removed
2 tablespoons extra virgin olive oil
1 teaspoon sea salt flakes
1 tablespoon ras el hanout
2 tablespoons thinly sliced flat-leaf parsley
⅔ cup (50g) toasted flaked almonds (optional)
TOMATO BASE
2 tablespoons currants
2 tablespoons verjuice
⅓ cup (80ml) extra virgin olive oil
2 brown onions, finely chopped
1 teaspoon finely chopped garlic
½ teaspoon ras el hanout
½ teaspoon saffron threads
1 lemon, zest removed in wide strips using a peeler
400g can chopped tomatoes
COUSCOUS
1 cup (200g) wholemeal couscous
2 cups (500ml) chicken or vegetable stock 30g unsalted butter, softened
2 carrots, quartered lengthways and sliced on the diagonal
1 TOMATO BASE Soak currants in verjuice for 1 hour or overnight if time permits. Preheat oven to 240°C (220°C fan-forced). Heat olive oil in a large saucepan over medium heat. Add the onion; cook for 10 minutes or until translucent but not coloured. Add garlic and cook for another 2 minutes. Stir in ras el hanout and saffron threads; cook for 1 minute or until fragrant.
Add currants and verjuice, and simmer for 30 seconds, then add lemon zest and tomatoes. Simmer for 8-10 minutes or until thickened. Pour the sauce into a shallow ovenproof baking dish.
2 COUSCOUS Meanwhile, place the stock in a small saucepan and bring to the boil. Place the couscous into a heatproof bowl, stir in the boiling stock, then cover and leave for 5 minutes. Add the butter and use a fork to fluff up and separate the grains. Cook the carrots in lightly salted boiling water for 2-3 minutes or until tender. Drain and stir into the couscous, then season to taste, cover and keep warm.
3 Rub the fish with olive oil, then season with salt and ras el hanout. Place on top of the Tomato Base and bake for 7 minutes or until the fish is just cooked. Remove from the oven and stand for 5 minutes.
4 Scatter with the parsley and toasted almonds, if using, and serve with the warm Couscous.