World Cuisine

  • 700 g (1½ 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
  • smoked paprika
  • 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 the base of a tagine or a large, heavy-based frying pan over a medium heat, 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.

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