- STEP 1
To make the Chermoula paste: mix garlic puree in a dish and stir in the cumin seeds, chilli puree, lemon juice, oil and chopped coriander.
- STEP 2
Marinade the fish in half the Chermoula paste and leave to stand in the fridge while you cook the rest of the dish.
- STEP 3
Meanwhile mix the potatoes, tomatoes and olives in a heavy based pan. Add the stock, season, cover and cook gently on the hob for 40 minutes.
- STEP 4
Add the fish and cook for a further 15 minutes. Drizzle over the rest of the Chermoula paste and serve.