Moroccan-style fish and potatoes
Photo by Tam West
I love the combination of fish and potatoes and the addition of a Moroccan chermoula-esque dressing makes it even better.
|8 medium||Agria potatoes, or other floury potatoes, peeled, sliced 2cm|
|½ cup||Kalamata olives, pitted|
|½||Preserved lemon, use the peel only, finely diced|
|6 Tbsp||Extra virgin olive oil|
|3 Tbsp||Lemon juice|
|4||Garlic cloves, chopped|
|1 large handful||Chopped coriander, stalks and leaves|
|1 tsp||Sweet smoked paprika|
|1 tsp||Ground cumin|
|1 pinch||Chilli flakes, a large one|
|800 g||White fish fillets, firm, skinned and boned|
- Heat the oven to 200C.
- Carefully steam or boil the potato slices until tender but not collapsing.
- Place half the potato slices in an even layer in the bottom of a shallow ovenproof dish. Sprinkle the olives and preserved lemon evenly on top. Reserve.
- Put the oil, juice, garlic, coriander, paprika, cumin, chilli flakes and salt into a small food processor and process until smooth.
- Place the fish fillets side by side in one layer on top of the potatoes in the dish. Spoon 3⁄4 of the coriander mixture evenly over the fish. Cover evenly with the remaining potatoes. Brush the rest of the coriander mixture over the top layer of potatoes. Bake for 30 minutes or until browned and the fish is cooked.
- Serve with a big salad.
More of Ray's autumnal dinner recipes