Merluzzetti al forno

I use the oven extensively to cook.
First of all because I like to cook light dishes with simple flavours that don't mix too much, second because once I have the food in the oven I can leave it alone and not worry too much about mixing and checking, this leaves me time to wash my dishes, feed my cats or just relax.

This dish only needs 5 minutes preparation (+20/30 minutes in the oven, depending on the size of the fish) and it's oh so good!

2 or 3 small cods or hakes (clean)
4 table spoons bread crumbs
1/2 garlic clove
3 or 4 parsley sprigs
4 cherry tomatoes or a small tomato (very ripe)
EVO


In a small bowl mix the bread crumbs, minced parsley and garlic, 1 tablespoon evo, 2 pinches of salt.
Fill the fish with as much of this mix as you can, put in an oven pan (lightly oiled or with aluminium foil in the bottom), cover with the remaining bread crumbs mix and the diced tomatoes. Sprinkle with a bit more oil.
Oven (180º C) for about 20/30 minutes (depending on the size).

Chicken tagine with preserved lemons and olives

200 gr chicken (I use boneless thighs)
half preserved lemon
half small onion
a small handful of green olives
extra vergin olive oil
1 tsp Ras el Hanout
2 pinches ground cinnamom


I always have all the ingredients (except the chicken, unless I buy more and freeze some, already in small chunks) that keep wonderfully, so this is easy to prepare any time I fancy it.
Ras el Hanout is a mix of spices that can be easily found, along with the preserved lemons, in Maroccan shops or Hallal butchers.

Sautee the onion in two tablespoons of evo. Add the chicken cut in bitesize pieces and the spices and stir for 5 minutes. Cut the preserved lemon and scoop and discard the pulp (including all the inner white bits) and cut in stripes or small chunks.
Add the lemon peel and the olives to the chicken along with half a glass of water. Let cook (20-30 minutes) watching that it doesn't dry out too much and checking if some salt is needed (it depends on the saltiness of the lemons).
Serve with couscous.