Moroccan spiced fish with ginger mash

Moroccan spiced fish with ginger mash

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(19 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
Spice up white fish fillets with a flavoured butter and serve with fluffy sweet potato mash

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal445
  • fat7g
  • saturates3g
  • carbs65g
  • sugars17g
  • fibre0g
  • protein36g
  • salt0.67g
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  • 2 large sweet potato, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 tsp butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 garlic clove, crushed
  • ½ -1 tsp harissa (Belazu is good)



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small handful coriander, most chopped, rest left whole
  • fingertip-size piece fresh root ginger, finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 skinless white fish fillets (look for sustainably caught)


  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.

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Comments (17)

ellenandandy's picture

One of our favorites, made this a dozen times. Lovely with some sugarsnaps on the side. Do use a decent quality harissa, eg Tesco one is not really good.

aleksandrar's picture

Delicious! Not the easiest of recipes, and needs some tweaking (less juice and zest, more oven time) but still went down really well.

aleksandrar's picture

Delicious! Not the easiest of recipes, and needs some tweaking (less juice and zest, more oven time) but still went down really well.

matthewbenyohai's picture

I found the mash far too sweet and the fish seemed to be overpowered by everything else

julianevans11's picture

This was also by far the worst recipe I've tried from GF! Just wish I'd read the reviews beforehand like I usually do... Too mushy, no textures, like mentioned before the lemon was too much and so was the ginger and the fish was under cooked! Needs work!

croady's picture

this is so simple and so tasty, made more of the harrisa butter and used that to mix in with the mash along side the ginger

ashencircle's picture

Absolutely delicious! I only used half a lemon and omitted the garlic but loved the sweet potato with ginger. Easy to make dairy free - I used a DF spread instead of butter with no problems, and a splash of olive oil in the potato to mash it. Used a heaped tsp of harissa to give it a real kick. Will be making again!

rameshkumhar's picture

Really Tasted good

chachi_anet's picture

really like the food. I tried with dori fish and taste so yummy.. soft and tasty. it was enjoying every bites...

bluetwirl's picture

really nice topping for a fish. The mash is quite sweet, but yummy!

blackbird17's picture

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

clairetho's picture

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

deniseannemaclachlan's picture

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!

zedzoom's picture

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.

Frantic Flapjack's picture

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.

lmayne's picture

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!

98normandy's picture

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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