Hapuka and saffron potato

Babiche Martens

Ingredients

6	Waxy potatoes, small, cut into rounds
1 tsp	Saffron threads, soaked in 2 Tbsp hot water for 15 minutes
4	Hapuka fillets, 150g each (Main)
2	Carrots, peeled and cut into rounds
100 g	Pitted green olives
1 Tbsp	Fresh mint, finely chopped
1 cup	Water, boiling
1 to serve	Salt & freshly ground pepper
1 cup	Couscous (Main)
1	Lemon, juiced
2 tsp	Extra virgin olive oil
1 to taste	Salt
1 to serve	Fresh mint, and fresh coriander

Directions

1. Preheat the oven to 180C (or you will need to simmer the tagine on the stovetop for 45 minutes).
2. Cover the potatoes with the saffron and let sit for 15 minutes.
3. Arrange the carrots in a circular pattern in the base of the tagine/baking dish.
4. Top with the fish fillets, then the potatoes and the olives. Season.
5. Place the top on the tagine or cover your baking dish and cook for 45 minutes.
6. Put the couscous in a bowl, pour over the boiling water, lemon, mint, oil and salt, stir and cover with plastic wrap so it steams for 10 minutes.
7. Remove the wrap and fluff it up with a fork, taste for seasoning then serve with the fish.