Moroccan Fish

There is nothing better than fresh fish and whilst I'll always think the best way to eat it is very simply pan-fried with a lemon butter sauce, sometimes you need to jazz things up a bit.

This Moroccan-inspired recipe is very light but packed with the beautiful fresh flavours of tomatoes and herbs with just a few spices for added zing.



Moroccan Fish
(Serves 4)

4 tbsp olive oil
600g firm white fish, cut into chunks
Plain flour
1 leek, white part only, sliced
3 garlic cloves, crushed
3/4 tspn ground cumin
1 tspn paprika
4 large tomatoes, diced
1 zucchini, cut into 5mm slices, then quartered
1/2 cup stock (fish, chicken or vegetable - whatever you have!)
6 sprigs of thyme, leaves stripped off
1/4 tspn saffron threads
1 small bunch of fresh parsley, roughly chopped
1 small bunch of fresh coriander, roughly chopped

Heat the olive oil in a large pan. Lightly dust the chunks of fish with the flour (so it's all coated) then gently fry the fish until the outside begins to turn golden and the flesh is almost cooked through.

Add the leek and garlic and saute for 1 minute. The add the spices, tomatoes, zucchini, stock, thyme leaves and saffron. Season well with salt and pepper, pop a lid on the pan and let it all simmer over a low heat for 20 minutes. If it looks like it's drying out, add a splash of water. If it's too wet, simmer with the lid off for a few minutes - it should be nice and saucey.

Add the chopped parsley and coriander, stir through then immediately serve over cous cous or white rice.