Moroccan Fish
Photography Photography by Simon Devitt.
Normally, it would be sacrilege not to serve fish immediately it is cooked. However, this fragrant dish benefits from being left to marinate after cooking. Serve the fish at room temperature with warm pide bread to mop up the juices.
Serves: 6 - 8
INGREDIENTS
½ cup olive oil
1 large onion, finely sliced
1 teaspoon cumin seeds
1 cinnamon stick, halved
2 cloves garlic, crushed
2 tablespoons thyme leaves
zest of ½ orange and 1 lemon
pinch of saffron threads, toasted
½ cup currants
3 bay leaves
½ cup marsala or sherry
½ cup sherry vinegar
250 mls freshly squeezed orange juice
2 tablespoons honey
sea salt and freshly ground pepper
olive oil for frying
800 grams small fish fillets
seasoned flour
METHOD
Heat the oil in a wide heavy based sauté pan over medium heat. Add the onion, cumin, cinnamon, garlic, thyme, citrus zest, saffron, currants and bay leaves. Cook gently until the onions are tender. Add the marsala, vinegar, orange juice and honey and simmer until the mixture has reduced a little, about 5 minutes. Taste, season and tip into a bowl.
Wipe out the pan, add 2 tablespoons of oil and place over a medium/high heat. Dredge the pieces of fish in flour and cook in batches until golden brown and just cooked through. Transfer to a large dish and spoon over the marinade. Allow to cool then cover and refrigerate overnight.
To serve: Carefully lift the fish onto a serving platter and spoon over any remaining marinade. Serves 6-8
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