Moroccan Fish Tagine with Chermoula

Blend the coriander, parsley, garlic, cumin, paprika, cayenne pepper, lemon juice, half the olive oil and half the salt in a food processor to a coarse paste to make the chermoula.

Coat the fish chunks in half the chermoula, cover and refrigerate for 30 minutes.

Heat the remaining olive oil in a large Dutch oven over medium heat and cook the onion for 5 minutes until soft.

Add the potatoes, carrots and red pepper and cook for 5 minutes, stirring occasionally.

Stir in the tomatoes, remaining chermoula, preserved lemon, olives, vegetable stock and remaining salt, then bring to a simmer.

Nestle the marinated fish on top of the vegetables, cover and simmer for 20 minutes, or until a meat thermometer reads 63°C and the fish flakes easily.

Scatter over extra coriander before serving.