Lemon fish tagine
PUBLISHED: 13:35 18 February 2014 | UPDATED: 13:35 18 February 2014
JULIE ROOKE is one of four partners who took over La Petite Petanque in Southend at the end of June 2011. They bake all their cakes by hand each day using only fresh, free-range ingredients and each of their dishes are created using fresh produce which is cooked to order. ‘Two of our most popular meals at this time of year are our steak and ale pie and also the sausages we get from our local butcher here in Southend – everyone raves about them.’ Here’s a delightful fish dish which is sure to brighten up a winter’s evening.
4 150g cod fillets
4 garlic cloves (chopped finely)
3 yellow peppers (sliced)
200g of peeled butternut squash (cubed)
6 ripe plum tomatoes (roughly chopped)
100ml of vegetable stock
2 tbsp of preserved lemon
For the marinade
2tsp of ground cumin
1tsp of smoked paprika
1 tsp of ground coriander
4tbsp of lemon juice
2 garlic cloves
1 small bunch of fresh coriander
1tsp of salt
Blend the marinade ingredients in a food processor (or pestle and mortar) until smooth. Rub half of it over the cod and chill for 45/50 minutes.
Put the squash, garlic, peppers and tomatoes in a dish with the remaining marinade and stock, then season well. Cover and bake until the squash is soft, around 12/15 minutes.
Place the cod on a tray and grill for about 10 minutes. Serve with boiled rice, preserved lemon, the roasted vegetables and a spoonful of crème fraiche. Finally garnish with coriander and serve.
Get the taste
La Petite Petanque
The Bowling Green Pavilion
Cambridge Square Gardens