SPICY SEAFOOD!

Words by Patricia Slapp

Full disclosure - I am not a fan of seafood..... But my lack of love for that which resides in the ocean should not mean you miss out on a yummy recipe! And if like me you are not a fan - just replace the fish with chicken and air fry instead of baking as I find this keeps the meat moist.

2 cloves garlic, minced

1 tbsp. parsley leaves, finely chopped

1 tbsp. coriander leaves, finely chopped

1 tsp. ground cumin

1 tsp. chili powder

pinch saffron, crushed

2 tbsp. white wine vinegar

juice of 1 lemon

2 tbsp. tomato paste

4 sea bass fillets (1.5 lbs./680g)

500g potatoes, peeled, cut into ½ inch slices

1 red bell pepper, sliced

2 cups (300g) cherry tomatoes, halved

2 oz. (60g) Kalamata olives

2 tbsp. olive oil

salt and pepper

Combine the garlic, parsley, coriander, cumin, paprika, saffron, vinegar, lemon juice and tomato paste in a dish that is big enough to marinate the fish fillets in. Add the fish fillets to the dish and coat them with the paste. Cover and set aside to marinate while you prepare the vegetables.

Place the sliced potatoes in a saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 10 minutes, then drain and set aside.

Grease a baking dish or tray with a little of the olive oil. Heat the oven to 180°C (350°F).

Spread the potatoes in the bottom of the dish, season with salt and pepper, and place fish fillets on top.

Scatter over the sliced peppers, halved cherry tomatoes and olives. Drizzle with the olive oil, any remaining marinade and season with salt and pepper.

Bake for about 30 minutes, until fish is just cooked through. Serve immediately.