Moroccan Spiced Fish with Sweet Potato Mash


2 skinless white fish fillets, cod, haddock or any white fish of your choice

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


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.

Mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning.

When the potatoes are ready, drain and mash with the ginger and seasoning, keep the potato mash warm
Put the fish in a roasting tin, season, then spread half the flavoured butter over each fillet.

Roast the fish for about 8 mins until just cooked through.

Serve with the ginger mash and perhaps some green vegetables.

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{July 31, 2011} {Tags: , }