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.

Ingredients

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

Method

Combine garlic, parsley, coriander, cumin, paprika, saffron, vinegar, lemon juice & tomato past in a large marinating dish. Add the fish fillets & coat them with the paste. Cover & set aside.

Boil the potatoes, then drain & set aside.

Grease a baking dish with a little olive oil & preheat the over to 180°C.

Spread the potatoes in bottom of the baking dish, seasaon with salt/pepper & place fish fillets on top. 

Scatter the sliced peppers, cherry tomatoes & olives. Drizzle with olive oil & any remaining marinade. Season with salt/pepper. Bake for ~30 mins, then serve immediately.