Name: Moroccan fish and chips
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 3/4 cup firmly packed coriander leaves; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoons lemon juice; 6 cloves garlic, quartered; 2 teaspoons sweet paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/2 cup (125ml) chicken stock; 1 kilogram kumara (orange sweet potato), cut into thick wedges; 1 cup (70g) stale breadcrumbs; 2 tablespoons finely chopped fresh flat-leaf parsley; 2 teaspoons finely grated lemon rind; 4 x 200g firm white fish fillets; 1/4 cup loosely packed fresh coriander leaves, extra

Ingredients

3/4 cup firmly packed coriander leaves

1/4 cup (60ml) extra virgin olive oil

2 tablespoons lemon juice

6 cloves garlic, quartered

2 teaspoons sweet paprika

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 cup (125ml) chicken stock

1 kilogram kumara (orange sweet potato), cut into thick wedges

1 cup (70g) stale breadcrumbs

2 tablespoons finely chopped fresh flat-leaf parsley

2 teaspoons finely grated lemon rind

4 x 200g firm white fish fillets

1/4 cup loosely packed fresh coriander leaves, extra

Method

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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Styling by Annette Forrest