Fish Tagine with Olive Pesto and Preserved Lemons
- Heat the oil in a large deep frying pan. Add the onion, season well and cook for 2-3 minutes until translucent. Then add the garlic and the tomatoes
- Stir and cook for a couple of minutes until they begin to soften. Stir in the potatoes and pour over the stock. Bring to the boil then reduce to a simmer and cover. Cook for about 15 minutes until the potatoes are almost tender, topping up with hot water as needed
- Coat each fish fillet with Olive Pesto, and place them in the pan along with the preserved lemons. Cover with the lid and simmer for about 5-6 minutes until the fish is cooked through
- Scatter over chopped coriander and serve with bulgur wheat.