RABBI ELI’S HAKE TAGINE

It’s so delicious, and so quick and easy. Soak it all up with bread.

1 kg firm fish fillets (6 pieces)

15 ml turmeric

45 ml paprika

60 ml olive oil

Salt and pepper to taste

10 cocktail tomatoes, halved

6 cloves of garlic, halved

1 onion, sliced

4 carrots, peeled and shaved

1 bunch of fresh coriander, chopped

1 bunch parsley, chopped

125 ml water

• Place the fish in a marinade bowl and cover with the turmeric, paprika, salt, pepper and olive oil.

• Shave the carrots with a potato peeler to reduce their cooking time.

• Start by packing your tagine (or saucepan) with the garlic halves, cocktail tomato halves, onion and carrot shavings.

• Cover with half the chopped coriander and half the chopped parsley. Put the pieces of fish on top.

• Cover again with the rest of the parsley and coriander.

• Rinse the marinade bowl with the water and pour it over the fish.

• Cover with the lid and simmer on low for about 20 minutes or until the fish has turned white and firm.

Discover more of Antoinette's delicious recipes in Life on a Table

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