We tried Fish Tagine from the Slow Cook Book. We used sea bass fillets that were cooked with onions, celery, garlic, ginger, lemon zest, carrots, red peppers, new potatoes and tomatoes. The fish was also infused with a Charmoula, which is a North African marinade of coriander seeds, black peppercorns, cumin, paprika, turmeric, red chilli, lemon juice and coriander leaves.
We thought the Tagine would pair well with a bottle of Grand Gaillard Semillon Reserve 2008, a French white from the Sunday Times Wine Club. The wine was fresh, lemony, smooth, creamy and full. It was a very good wine, but surprisingly it was no more than an adequate match with the Tagine.