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1 kg or 2 lbs, cleaned and scaled
1 red onion
12 cherry tomatoes
300 g/ 2/3 lb Pompadour
or other gold potatoes
½-inch slice fresh ginger
2-inch segment of celery
2 tbsp chopped black olives
3 sprigs of rosemary
3 tbsp olive oil
Fleur de sel and freshly ground pepper
Season the inside of the fish and insert a rosemary sprig. Brush the potatoes and cut them into thick slices without peeling them. Place the slices in the Revolution tagine, cover them with water, bring to a boil over medium heat, and then cook for 10 minutes. Drain the potatoes and dry the tagine.
Pour two tablespoons of olive oil into the tagine and sweat the diced onions and celery for one minute. Add the potatoes, the black olives and the tomatoes. Season with salt and pepper. Sprinkle with rosemary.
Score the fish three or four times on each side. Place it over the vegetables, sprinkle with the julienned ginger, add the rest of the olive oil, and season with fleur de sel and pepper.
Cover and place the fish in the oven for about fifteen minutes at 200°C/400°F and then for 10 minutes at 230°C/450°F.
Cooking the fish first covered and then uncovered keeps the fish moist.