African-Spiced Fish with Chermoula Mayonnaise

Enjoy this speedy recipe that's full of flavour

My Classic For 2 Food Bag
African-Spiced Fish with Chermoula Mayonnaise

This dish most recently appeared in My Classic For 2 Food Bag on Sunday, February 26, 2017.


  • 400g red kumara, scrubbed and diced 2cm
  • 1 courgette, cut into 1cm-thick rounds
  • 20g sesame cumin mix


  • 300g fish fillets
  • ½ tablespoon ras el hanout


  • ½ telegraph cucumber *
  • ½–1 orange
  • 1 tomato, diced 2cm
  • ½ bag rocket leaves *
  • 1–2 teaspoons vinegar (e.g white wine, red wine, cider)


  • 1 teaspoon chermoula
  • 2 tablespoons mayonnaise
  • Preheat oven to 210oC. Line two oven trays with baking paper.
  • 1 Toss kumara and courgette on first prepared tray with sesame cumin mix and a drizzle of oil. Season with salt and pepper and bake for 20–23 minutes, until tender. Turn once during cooking.
  • 2 Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Lay fish on second prepared tray, drizzle with a little olive oil and sprinkle with ras el hanout. Season with salt and pepper and set aside.
  • 3 When kumara has 10 minutes cook time remaining, cook fish (on rack above kumara) for 6–7 minutes, until just cooked through.
  • 4 While fish is cooking, dice cucumber 2cm and peel orange then roughly chop flesh. Toss both in a medium bowl with all remaining salad ingredients and a drizzle of oil. Season to taste with salt and pepper.
  • 5 In a small bowl, mix chermoula and mayonnaise until combined.
  • To serve, divide sesame cumin kumara between plates and top with African-spiced fish and salad. Serve with a dollop of chermoula mayonnaise.
  • SERVES 2-3

Nutritional Information

  • Energy: 1977 kj / 473 kcal
  • Protein: 31.1g
  • Carbohydrate: 48.2g
  • Fat: 15.8g


  • Pantry staple
  • * Shared ingredient with another recipe

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