Moroccan spiced fish with ginger mash

Moroccan spiced fish with ginger mash

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(21 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 potatoes, 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 a dairy product made from separating whole milk or cream into fat and…

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



    This hot, aromatic paste made from chilli and assorted 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…

  • 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, questions and tips

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blackbird17's picture
9th Mar, 2009
My sister made this on New Years Eve as the fish course for a five course gourmet dinner we did together. It was delicious.
4th Mar, 2009
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
23rd Jan, 2009
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!
29th Nov, 2008
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
11th Nov, 2008
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.
28th Oct, 2008
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!
23rd Oct, 2008
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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