The origins of this dish are Moroccan. It is delicious and satisfying. I have had to make it a few times to work out the timings. I want the tomatoes to be soft, not squashy, and the potatoes cooked through with just enough sauce. I have tried skinning the green peppers but think they are fine without this extra task. The marinade, chermoula, is a revelation. Up to now, I have preferred my fish plain but monkfish is a very meaty fish and can take strong flavours. The marinade works equally well with prawns which could also be included in this dish or used in place of the fish.

Olive oil
1 kg monkfish tail, cleaned and cut into chunks
2-3 green peppers, tops and seeds removed and cut into thin strips
700g new potatoes, scrubbed
3-4 garlic cloves, skinned and sliced
250g cherry tomatoes
Salt and freshly ground black pepper

For the chermoula (marinade)

2 garlic cloves, skinned
1 tsp salt
2 tsp ground cumin
1 tsp paprika
Juice of 1 lemon
Small bunch coriander, roughly chopped
1 tbsp olive oil

Start by making the marinade. In a mortar and with a pestle, grind the garlic and salt to a paste. Transfer to a blender and add all the other ingredients (reserving some of the coriander). Blitz briefly. Put into a bowl and add the monkfish pieces, Stir around, cover and leave for at least an hour.

Parboil the potatoes in salted water for 8 minutes. Drain, refresh in cold water and cut sideways.

Heat 3 tablespoons of oil in a tagine or large frying pan with a lid. Add the potatoes and cook for five minutes before adding the strips of pepper and cooking for a further five minutes. Add the garlic and stir around. Add the tomatoes and season. Cook for about five minutes before placing the fish on top. Add a few spoonful of the marinade and half a mug or more of water. Cover and let cook for about 10 minutes until the fish is cooked. Stir in the olives.

Scatter the reserved coriander leaves on top and serve immediately with crusty bread or flat breads.