Moroc­can fish and chips

Australian Women’s Weekly NZ - - CONTENTS -


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.

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