Moroccan spiced fish with ginger mash

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1. Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.
2. Place the fish in a roasting tin, season, then spread half the flavoured butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.

PER SERVING

445 kcalories, protein 36g, carbohydrate 65g, fat 7 g, saturated fat 3g, fibre 0g, salt 0.67 g

Latest comments and suggestions

• Tricia

  23 October 2008

  Tricia commented on this recipe

  I used Barts Harissa as it is cheaper. It was a very simple but very tasty dish and I swear by the frozen 'ice cube' style herbs including ginger available from sainsbury's. My husband really liked the dish.

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• Leon Mayne

  28 October 2008

  Leon Mayne rated and commented on this recipe

  

  This was by far the worst recipe I've ever cooked from Good Food. The butter was bitter from too much lemon rind, The fish was not cooked and required a lot longer in the oven, and despite the ginger the mash was bland. Sorry!

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• Frantic Flapjack

  11 November 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was gorgeous - a real winter warmer. The fish was perfect. I cooked this for 5 people but just used one lemon and half the ginger but added a few pinches of cinnamon to the potatoes and a little butter.

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• Chris

  29 November 2008

  Chris rated and commented on this recipe

  

  I really liked this, and so did my partner. It was a lovely blend of flavours, and gently spiced. I might try a little more harissa next time, I used three-quarters of a teaspoon. Perfect.

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• Denise

  23 January 2009

  Denise rated and commented on this recipe

  

  This was a very tasty recipe, we especially liked the ginger mash but I have to admit to adding just a bit more ginger than the recipe states (and also some butter) - yum!

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• Clairet

  04 March 2009

  Clairet rated and commented on this recipe

  

  This was delicious made it with pollack. Left out the coriander as my partner does not like it but will make sure I add it to mine next time as I think it will taste even better

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• Lesley

  09 March 2009

  Lesley rated and commented on this recipe

  

  My sister made this on New Years Eve as the fish course for a five course gourmet dinner we did together. It was delicious.

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Ingredients

• 2 large sweet potatoes , peeled and cut into chunks
• 2 tsp butter , softened
• 1 garlic clove , crushed
• 0.5-1 tsp harissa (Belazu is good)
• zest 1 lemon
• small handful coriander , most chopped, rest left whole
• fingertip-size piece fresh root ginger , finely grated
• 2 skinless white fish fillets (look for sustainably caught)

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Gluten-free, Low-fat

Ingredients

• 2 large sweet potatoes , peeled and cut into chunks
• 2 tsp butter , softened
• 1 garlic clove , crushed
• 0.5-1 tsp harissa (Belazu is good)
• zest 1 lemon
• small handful coriander , most chopped, rest left whole
• fingertip-size piece fresh root ginger , finely grated
• 2 skinless white fish fillets (look for sustainably caught)

PER SERVING

445 kcalories, protein 36g, carbohydrate 65g, fat 7 g, saturated fat 3g, fibre 0g, salt 0.67 g

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