African-Spiced Fish with Chermoula Mayonnaise
Enjoy this speedy recipe that's full of flavour
My Classic For 2 Food Bag
This dish most recently appeared in My Classic For 2 Food Bag on Sunday, February 26, 2017.
SESAME CUMIN KUMARA
- 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
- Energy: 1977 kj / 473 kcal
- Protein: 31.1g
- Carbohydrate: 48.2g
- Fat: 15.8g
- Pantry staple
- * Shared ingredient with another recipe