Cazuela of Fish, Potatoes, Tomatoes and Black Olives

Ingredients

4 firm white fish steaks or fillets
20 small salad potatoes such as Charlotte
15 cherry tomatoes
4 garlic cloves
4 roasted peppers
handful black olives
olive oil
100ml water or wine
salt n pepper
Charmoula
2 garlic cloves
juice of 1 lemon
2 tspns ground cumin
1/2 tblspn red wine vinegar
1 tspn paprika
1 tspn salt
1 tblspn olive oil
bunch of fresh coriander

Preparation

Whizz all the charmoula ingredients (garlic cloves, lemon juice, cumin, vinegar, paprika, salt, olive oil, coriander) in a processor and rub 2/3rds onto the fish.

Boil the potatoes in salted water until just tender. Drain, then halve lengthways. Slice the garlic and fry in a pan until just brown, halve the tomatoes and add to the pan until just soft, then add the peppers and the rest of the charmoula and season.

In a shallow dish or frying pan spread the potatoes over the base, add 3/4 of the pepper mix over the potatoes then place the fish on top finishing with thr remainder of the pepper/tomato mix and scatter the olives. Check seasoning and add the water or wine.

Cover with a lid or foil and place the pan on a high heat to steam the fish until cooked for about 15 mins. A fabulous one pot meal!! Yum!!

Tip

You can use any firm seasonal fish, I use hake, pollock or cod and have even tried it with fresh tuna. It can also be a good way of using left over potatoes. If required can be made in advance and just steam the fish before serving.