Moroccan fish and chips
Our healthy take on fish and chips using Moroccan spices
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Oven
- Baking dish
- Blender
- Food processor
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 3/4 cup firmly packed coriander leaves
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons lemon juice
- 6 cloves garlic, quartered
- 2 teaspoons sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup (125ml) chicken stock
- 1 kilogram kumara (orange sweet potato), 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
- 1/4 cup loosely packed fresh coriander leaves, extra
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