BAKED CHERMOULA FISH WITH TOMATO & POTATO BAKE
SERVES 4 PREP + COOK 1 ¼ HOURS PER SERVE 2194kj COST $$$$$
5 potatoes, sliced thinly
1 red onion, sliced thinly
1 tbsp fresh rosemary sprigs
3 medium ripe tomatoes, sliced
2 cups gluten-free chicken stock
1 tbsp olive oil
2 x 800g whole snapper, cleaned
1 lemon, sliced
CHERMOULA
1 cup loosely packed fresh flat-leaf parsley
1 cup loosely packed fresh coriander leaves
1 brown onion, chopped
1 clove garlic, chopped
1 tbsp sweet paprika
1 tbsp ground cumin
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1 Preheat oven to 200°C. Oil a 20 x 30cm rectangular ovenproof dish.
2 Layer potato, onion, rosemary and tomato in dish. Pour stock over potatoes, cover. Bake, covered, for 40 mins. Remove cover, brush top with oil. Bake, uncovered, for a further 30 mins or until potato is soft and golden.
3 CHERMOULA Process ingredients until smooth, season.
4 Line a shallow oven dish with baking paper. Score fish twice through the thickest part on both sides. Fill cavity and slits with lemon slices. Rub chermoula over both sides of fish. Place fish in lined dish.
5 Place fish in oven, alongside potato, for last 25 mins of potato cooking time or until fish is cooked.
6 Serve fish with potato bake, topped with coriander sprigs, sprigs,sprigs if you like. likelike.