Moroccan-style fish and potatoes

Name: Moroccan-style fish and potatoes
Yield: 6
Ingredients: 8 medium Agria potatoes, or other floury potatoes, peeled, sliced 2cm (Main); ½ cup Kalamata olives, pitted (Main); ½ Preserved lemons, use the peel only, finely diced (Main); 6 Tbsp Extra virgin olive oil; 3 Tbsp Lemon juice; 4 Garlic cloves, chopped; 1 large handful Chopped coriander, stalks and leaves; 1 tsp Sweet smoked paprika; 1 tsp Ground cumin; 1 pinch Chilli flakes, a large one; 1 tsp Salt; 800 g White fish fillets, firm, skinned and boned (Main)

for 6 people

Tam West

Ray McVinnie

Chef and food writer

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I love the combination of fish and potatoes and the addition of a Moroccan chermoula-esque dressing makes it even better.

Ingredients

8 medium	Agria potatoes, or other floury potatoes, peeled, sliced 2cm (Main)
½ cup	Kalamata olives, pitted (Main)
½	Preserved lemons, use the peel only, finely diced (Main)
6 Tbsp	Extra virgin olive oil
3 Tbsp	Lemon juice
4	Garlic cloves, chopped
1 large handful	Chopped coriander, stalks and leaves
1 tsp	Sweet smoked paprika
1 tsp	Ground cumin
1 pinch	Chilli flakes, a large one
1 tsp	Salt
800 g	White fish fillets, firm, skinned and boned (Main)

Directions

Heat the oven to 200C.
Carefully steam or boil the potato slices until tender but not collapsing.
Place half the potato slices in an even layer in the bottom of a shallow ovenproof dish. Sprinkle the olives and preserved lemon evenly on top. Reserve.
Put the oil, juice, garlic, coriander, paprika, cumin, chilli flakes and salt into a small food processor and process until smooth.
Place the fish fillets side by side in one layer on top of the potatoes in the dish. Spoon 3⁄4 of the coriander mixture evenly over the fish. Cover evenly with the remaining potatoes. Brush the rest of the coriander mixture over the top layer of potatoes. Bake for 30 minutes or until browned and the fish is cooked.
Serve with a big salad.