- 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
- 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.
- Stir to combine and bring to a simmer. Season well with salt and pepper.
- 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.
- Cook the fish on a low simmer for 10-15 minutes or until you can pry the fish apart with a fork.
- 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.