- Illalangi Extra Virgin Olive Oil for frying
- 4 x 200g South Australian firm white fish fillets
- 2 cloves of garlic, finely chopped
- 1 Tbsp freshly grated Australian ginger
- 1 brown onion, sliced
- Grated rind of 1 lemon
- 1 tsp of turmeric
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1/2 tsp of sweet paprika
- 1/4 tsp of chilli powder
- 1 cinnamon stick
- 1 cup of water
- 3 large, ripe tomatoes, roughly chopped
- Juice of 1/2 a lemon
- 1Tbsp of Riverland honey
- 1 cup of organic Kalamata olives
- 1/2 cup of flat leaf parsley leaves, roughly chopped
- 1/2 cup of coriander leaves, roughly chopped
- 4 wedges of preserved lemon, flesh removed and skin thinly sliced
- Coriander leaves for garnish
- Couscous or Freekeh to serve
1. Lightly fry the onion in olive oil until soft, and add ginger, garlic and lemon rind. Fry for 1-2 minutes until fragrant and then add turmeric, cumin, coriander, paprika and chilli powder. Stir well, until aromatic, then add a little water, to loosen up the bottom of the pan.
2. Stir to combine and bring to a simmer. Season well with salt and pepper.
3. Add the olives and parsley and allow the mixture to simmer, uncovered, for 10 minutes. Lay the fish fillets in the pan, scoop over some of the sauce and place a lid on.
4. Cook the fish on a low simmer for 10-15 minutes or until you can pry the fish apart with a fork.
5. Cook the couscous/ freekeh according to packet instructions and place fish and sauce on top.
Garnish with fresh coriander and slices of preserved lemon. Serves 4.