I’m going with a theme, can you tell? This is the second dish I’m featuring from Olives, Lemons and Za’atar and it’s equally as delectable as the first. This fish dish is light and full of flavour and healthy goodness. I used some sweet potatoes instead of the red potatoes (and added them straight to the dish instead of roasting them first) and of course dished it up with lots of green veggies.
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| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Servings |
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Ingredients
- 9 Garlic cloves crushed
- juice of 4-5 lemons
- 250 mls extra virgin olive oil
- 60 g chopped fresh flat-leaf parsley or coriander
- 4 1/2 tsp ground cumin
- 1 tbsp sea salt
- 1 tbsp freshly ground black pepper
- 4-6 whole sea bass or flounders or 8 fillets
- 8 medium red potaotes peeled and sliced into 6mm rounds, fried or roasted
- 2 plum tomatoes diced
- 2 green or red peppers or chillies deseeded and chopped very finely
- 1 ltr chicken stock or water
Ingredients
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Instructions
- Preheat the oven to 200oC.
- In a small bowl, combine the garlic, half the lemon juice, 120ml oil, parsley or coriander, cumin, salt and pepper.
- Make three 3mm slits across the length of each fish or on the skin-side of half of the fillets and spread the mixture over the fish and into the slits.
- Arrange the potatoes in a single layer in a large roasting tin and place the fish on top. Scatter the tomatoes, peppers or chillies over the fish and pour the stock or water into one corner of the tin.
- Drizzle the remaining oil and lemon juice over the fish, then cover tightly with greaseproof paper and foil and bake for about 15-20 minutes, until the fish is opaque.
- Remove the foil and cook for a further 2 minutes, or until the fish flakes easily when pricked with a fork.
- Arrange the fish and potatoes on a serving dish and spoon the tin juices over them.
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