Moroccan fish and chips

SERVES 4 PREP AND COOK TIME 1 HOUR ¾ cup firmly packed coriander leaves ¼ cup (60ml) extra virgin olive oil 2 tablespoons lemon juice

6 cloves garlic, quartered

2 teaspoons sweet paprika

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

½ cup (125ml) chicken stock

1kg 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

¼ cup loosely packed fresh coriander leaves, extra Preheat the oven to 200°C (180°C fanforced). Oil a 2-litre (8-cup) ovenproof dish. Blend or process the coriander leaves, 2 tablespoons of oil, juice, garlic and spices until smooth.

Combine spice paste, stock and kumara in prepared dish. Roast for 20 minutes.

Combine breadcrumbs, parsley, rind and remaining oil in a small bowl; season. Press mixture onto fish.

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. Not suitable to freeze or microwave.