Moroccan fish and chips | Women's Weekly Food

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