Moroccan fish and chips

Our healthy take on traditional fish and chips is the perfect midweek dinner
Moroccan fish and chipsBenito Martin



1.Preheat the oven to 200°C (180°C fan- forced). Oil a 2-litre (8-cup) ovenproof dish.
2.Blend or process the coriander leaves, 2 tablespoons of oil, juice, garlic and spices until smooth.
3.Combine spice paste, stock and kumara in prepared dish. Roast for 20 minutes.
4.Combine breadcrumbs, parsley, rind and remaining oil in a small bowl; season. Press mixture onto fish.
5.Remove dish from oven. Place fish on top of kumara; roast, uncovered, for about 20 minutes or until kumara is golden and fish is just cooked through. Sprinkle with extra coriander. Serve with lemon cheeks, if desired.

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