Moroccan-style Baked Fish Tagine with Date Couscous

Moroccan Chermoula Marinade and Chermoula Sauce

• 20 g fresh coriander leaves
• 40 g olive oil plus extra for greasing
• 2 Tbsp lemon juice
• 2 garlic cloves
• 2 Tbsp sweet paprika
• 1 Tbsp ground cumin
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cayenne pepper (see tip) (optionnel)
• 60 g water

Fish

• 1 gilt-head bream gutted, cleaned, max. 31 cm long, approx. 600 g in total
  ou 600 g white fish fillet skin on or skinless
• 150 g carrots peeled, diagonally sliced (3 mm)
• 300 g tomatoes sliced (1 cm)
• 150 - 200 g green and red peppers sliced (1 cm)
• 2 fresh chillies sliced (5 mm, see tip) (optionnel)
• 100 g potato sliced (3 mm)
• 1 lemon sliced (5 mm)
• 50 g pitted black olives
• ½ tsp salt
• ½ tsp ground black pepper

Couscous

• 250 g couscous
• 70 g pitted dates
• 250 g water
• ½ vegetable stock cube (for 0.5 l) crumbled
  ou 1 tsp vegetable stock paste, homemade
• ½ tsp salt or to taste
• 2 Tbsp fresh coriander leaves roughly chopped