My last Bible recipe was for salmon and almonds. This dish is along the same lines, using Kosher fish, olives, and herbs available in the Holy Land. It is a very different flavour to the honey glaze of the salmon and almonds, and a much stronger taste.
- White Fish (Hake or Pollock) – 2 fillets (100-150 g each)
- Mixed Olives 250 g (1/2 Cup) (I used Spanish Queen and Kalamata varieties) [These need to be firm and pitted]
- Garlic Cloves 2 large
- Parsley (leaves only) – handful
- Basil – a few leaves
- Olive Oil – 1/4 cup extra virgin
- Black Pepper
Use 2 tsp of the olive oil to coat the bottom of the tagine. Place fish into oil, and then flip. Dust lightly with ground black pepper. Place lid on tagine and set heat to low.
Put olives, peeled garlic, parsley and basil in food processor and blend till crumbly mix. Slowly mix in remaining olive oil until a paste. Remove lid of tagine and spoon 2-3 TBS of olive mix onto each fillet (reserve any left over olive mix). Add 2 TBS of water to tagine and replace lid and allow to cook 2 hours.
Preheat oven to 190 C (350 F). Place a large sheet of foil into baking pan and oil with 2 tsp of olive oil. Place fish onto oiled foil and drizzle a small amount of extra oil. Sprinkle with black pepper.
Put olives, peeled garlic, parsley and basil in food processor and blend till crumbly mix. Slowly mix in remaining olive oil until a paste. Spoon 2-3 TBS onto each fillet, and then fold foil into “tent.” Bake for 15-18 minutes.
Serve with vegetables using any additional olive mix as a condiment.
Please share how you get on.