Moroccan recipes

Take out your sea bass fillet ! Rub with the Lemon & Garlic tagine paste. Place on foil or a tray (grease with oil to stop sticking) grill for 5- 10 minutes. Serve with some fresh lemon. The subtle flavours of the Sea Bass work well with the richer outer sauce. As a side for this I used a rice, vegetable & herb salad.

For a delicious easy, lemony zesty dish: Take out your seabass fillet: Rub in 2 tea spoons of preserved lemon paste per fillet: Add the Thyme and rosemary.  Place the fish on aluminium foil, lightly brush the foil with oil to stop it from sticking. Place the fish under the grill for about 5-10 minutes. Grill until the Sea bass is still moist and the juices mix with those of the lemon & herbs( 5-10 mins). Add a squeeze of fresh lemon. Enjoy a healthy meal !

A boring pork medallion can be transformed with some aromatic spices in seconds (can be done with any meat or fish). Heap on a couple tea spoons per medallion: Rub in to the meat with your hands: The spices mix with the juices creating a delicious flavour:   Enjoy !

Ingredients: Chicken 100g per person Green Olives (preferably Moroccan)  Tagine paste: Lemon & Garlic 3 teaspoons per person Moroccan preserved lemon paste 1 tea spoon per person Moroccan harissa; Add to taste if you like spicy food   Preparation Fry chicken fillet pieces on full heat until well browned (about 5-8 mins). Add tagine paste (this includes all the spices balanced to flavour). Add the preserved lemon paste and the same with harissa to your taste. Add olives, sliced or unsliced. Turn the heat down and simmer for about 10 minutes while stirring now and again. The juices from the chicken...