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Moroccan barramundi with smashed potatoes

Preparation time:
10 mins plus 1 hour marinating time
Cooking time:
40 mins
Makes:
4
Rating:
This dish is packed with natural flavours from the various herbs and spices so, if you’d like to cut down on sodium, leave out the salt. It will still be tasty!
&nbps;

Ingredients

1 bunch parsley, leaves chopped
½ bunch coriander, leaves chopped
1 red onion, peeled, chopped
4 cloves garlic, minced
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp ground turmeric
Finely grated zest and juice of 2 lemons
½ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
4 x 200g barramundi fillets
12 chat potatoes, washed, peeled
Vegetable oil cooking spray
Plain yoghurt, to serve
Lemon wedges, to serve

Method

1. Put herbs, onion, garlic, spices, lemon zest and juice and oil in a food processor and pulse until a coarse paste forms. Season with salt and pepper. Rub mixture onto each side of fish, then cover and put in fridge to marinate for 1 hour.

2. Meanwhile, heat barbecue grill to high. Put potatoes in a large saucepan and cover with water. Add to grill and bring to the boil. Cook for 20 minutes or until tender. Drain potatoes and cool under cold running water. Transfer to a plate

and crush lightly with the back of a spoon. Spray potato with oil.

3. Reduce heat to medium. Add potatoes and cook, turning, for 20 minutes or until golden.

4. Add fish to grill and cook for 3 minutes on each side or until just firm. Arrange potatoes on serving plates and top with fish. Serve with yoghurt and lemon wedges on the side.

THIS RECIPE MIGHT ALSO TICKLE YOUR TASTEBUDS

  • Author:
  • Stylist: John Paul Urizar
  • Photographer: Yael Grinham

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