When the sky is grey and the clouds are filled with rain we wonder where to go on our next big trip. Although we are spoiled living in country like Italy with so many fantastic places to visit and to discover, we don’t want to miss the opportunity to travel to remote continents and their beauty.
That’s surely why I love to cook dishes from other continents although they never will be as tasty as eating them in the local environment with its own characteristics
Today we will travel to Morocco again and ‘ fish filet with chermoula’ will fill our plate.
Prepare the chermoula in advance by mixing ( blender or manually with a mortar) a bunch of coriander (ours will be frozen L) with 1-2 cloves of garlic, 1 teaspoon of cumin, some saffron, 2 tablespoons of olive oil, lemonjuice of ½ a lemon, 1 small spicy pepper, some salt by taste.
Bake 1 chopped onion, 500 grams of carrots (I found also purple ones!) in pieces of 3 cm until they are a bit softer. Add 2 tablespoons of the chermoula and 1 can of tomatoes and allow to simmer for another 20-30 min. When almost ready, add a few black olives cut in half and a small pieces of pickled lemon skin (1/4). Prepare the couscous following the instructions (60grams pp). To finish, add some finely chopped coriander and/or mint/or parsley. You could prepare the vegetables in the oven too. It will take longer, but you don’t have to watch it the whole time. Just make sure to cover with a lid to avoid losing all the liquid.
Put the fish filet, covered with some chermoula and olive oil, on baking paper in the oven at 180° for max 10-15 mins.
Use a big plate to serve. Put the couscous in the middle. Put the vegetables around it and finish with the fillets. Enjoy you meal.