The advantage of slowly cooking this dish is that the spices have the time to penetrate the flesh of the fish thoroughly.
- 1 Snapper – 3 lbs
- 1 chermoulah recipe
- 5 onions, sliced
- 6 Tbsp olive oil
- 2 tomatoes, chopped
- 2 Tbsp tomato paste
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
Have your fish cleaned and scaled by your fishmonger.
Score the fish at its thickest end and rub all over with the chermoula - set aside.
Put onions and oil in a tajine (or a large pot) and place on medium heat, stirring occasionally.
Add the tomatoes, purée, salt and pepper when the onions begin to soften. Let simmer until it makes a sauce.
Add the fish and the chermoula.
Cut the peppers in four and clean them.
Place the peppers on the fish and pour the sauce over using a spoon.
Cook slowly for 1 hour on very low heat, covered. Let rest for 30 minutes before serving.