700 g (1 1/4 lb) monkfish tail, cut into bite-sized pieces
2 tablespoons ready-made chermoula paste
2 tablesoons olive oil
2 tablespoons marinated black olives, drained and pitted
50 ml (2 fl oz) fino sherry
salt and pepper
finely chopped flat leaf parsley
Place the monkfish tail in a bowl, rub with the chermoula and leave to marinate for 5 minutes.
Heat the oil in a heavy-based frying pan or the base of a tagine, stir in the monkfish, olives and sherry, cover and cook for 10–15 minutes until the fish is cooked through. Season, then serve sprinkled with a little paprika and parsley.