Name: Moroccan spiced fish with ginger mash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Moroccan
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)

Home
Recipes
Moroccan spiced fish with ginger mash

Moroccan spiced fish with ginger mash

Good Food team

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.1 out of 5.24 ratingsRate

loading...

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

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Moroccan aubergine & chickpea salad

A star rating of 4.7 out of 5.104 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal445
fat7g
saturates3g
carbs65g
sugars17g
fibre0g
protein36g
salt0.67g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, November 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.1 out of 5.24 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now