Moroccan spiced fish with ginger mash

10-30 minutes 2 servings 30-60 minutes 600 kcal or less coriander ginger harissa lemon lemons mains moroccan fish morrocan morroccan quick spiced butter spicy fish sweet potato sweet potato mash sweet potatoes white fish

N/A

Source

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)

Method

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.

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.