Moroccan-Style Basa Stew With Chermoula & Yoghurt

Boil a full kettle

Peel and finely chop (or grate) your garlic

Chop your coriander and parsley roughly, including the stalks

Add half the chopped garlic (save the rest for later!) to a food processor with the chopped coriander & parsley

Add half your ground cumin, the juice of half your lemon[s] (you'll use the rest later!), 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and blitz well until you're left with a green sauce – this is your chermoula

Cut your fish fillet[s] into bite-sized pieces and add them to a bowl with half the chermoula (save the rest for garnish!)

Give them a good mix up until they are fully coated and set aside to marinate

Meanwhile, peel and finely slice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a medium-high heat

Once hot, add the pepper strips and cook for 4-5 min or until starting to char slightly

Once charred, reduce the heat to medium and add the sliced onion and remaining chopped garlic with a pinch of salt and cook for 3-4 min further or until slightly softened

Meanwhile, add your couscous to a heatproof bowl with 100ml [150ml] [200ml] boiled water and 1/3 of your vegetable stock mix (save the rest for later!), then cover and set aside until all the stock has been absorbed

Dissolve your tomato paste and the remaining vegetable stock mix in 200ml [260ml] [340ml] boiled water – this is your tomato stock

Once the onion has softened, add your ras el hanout and remaining ground cumin and cook for 1-2 min or until fragrant

Once fragrant, add the tomato stock and cook for 3-4 min or until thickened slightly

Whilst the sauce is thickening, chop your sun-dried tomatoes roughly, once the sauce has thickened, sit the marinated fish on top and cook, covered, for 5 min further or until the fish is cooked through – this is your chermoula fish stew

Mix the chopped sun-dried tomatoes through the softened couscous and cut the remaining lemon into 1 wedge per person

Tip: Your fish is cooked once it turns opaque and flakes easily