African-Spiced Fish with Chermoula Mayonnaise
Enjoy this speedy recipe that's full of flavour
My Classic For Two Food Bag
This dish will appear in My Classic For Two Food Bag on 26 February 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