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, 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
1 Preheat the oven to 200°C (180°C fanforced). 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 coriander. Serve with lemon cheeks, if desired.
Not suitable to freeze or microwave.