African-Spiced Fish with Chermoula Mayonnaise

African-Spiced Fish with Chermoula Mayonnaise

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 26, 2017.
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Delicious and easy oven-baked African-spiced fish!

Ingredients

SESAME AND CUMIN KUMARA

  • 800g red kumara, scrubbed and diced 2cm
  • 2 courgettes, cut in 1cm-thick rounds
  • 40g sesame cumin mix

AFRICAN-SPICED FISH

  • 600g fish fillets
  • 1-2 tablespoons ras el hanout

SALAD

  • ½ telegraph cucumber
  • 1 orange
  • ½ bag rocket leaves
  • 2 teaspoons vinegar (e.g white wine, red wine, cider)

CHERMOULA MAYONNAISE

  • 2 teaspoons chermoula
  • 3 tablespoons mayonnaise

Steps

  1. oven to 210°C. Line two oven trays with baking paper.
  2. Toss kumara and courgettes on first prepared tray with sesame cumin mix, a drizzle of olive oil and season with salt and pepper. Bake for 20-23 minutes, until tender. Turn once during cooking.
  3. Pat fish dry with paper towels and remove any remaining scales and bones. Cut any larger fillets in half. Place fish on second prepared tray, drizzle with a little olive oil and sprinkle with ras el hanout. Season with salt and pepper and set aside.
  4. When kumara has 10 minutes cook time remaining, bake fish (on rack above kumara) for 6-7 minutes, until just cooked through.
  5. While fish is cooking, dice cucumber 2cm and peel then roughly chop orange. Toss both in a large bowl with all remaining salad ingredients and a drizzle of olive oil. Season to taste with salt and pepper.
  6. In a small bowl, mix together chermoula and mayonnaise until combined.
  7. Divide sesame and cumin kumara between plates and top with African-spiced fish. Dollop on some chermoula mayonnaise and serve salad on the side.

Nutritional Information

Energy 1992 kj
476 kcal
Protein 33.5g
Carbohydrate 50.1g
Fat 14.3g