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Ingredients
- 2 cloves garlic, mincedÂ
- 1 tbsp. parsley leaves, finely choppedÂ
- 1 tbsp. coriander leaves, finely chopped
- 1 tsp. ground cuminÂ
- 1 tsp. chili powderÂ
- pinch saffron, crushed
- 2 tbsp. white wine vinegarÂ
- juice of 1 lemonÂ
- 2 tbsp. tomato pasteÂ
- 4 sea bass fillets (1.5 lbs./680g)Â
- 1 lb. (450g) potatoes, peeled, cut into ½ inch (1.3cm) slicesÂ
- 1 red bell pepper, slicedÂ
- 2 cups (300g) cherry tomatoes, halvedÂ
- 2 oz. (60g) Kalamata olivesÂ
- 2 tbsp. olive oil Â
- salt & pepperÂ
Prep Time:
15
Minutes
Directions
Cook Time:
30
Minutes
- 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.Â
- 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.Â
- Grease a baking dish or tray with a little of the olive oil. Heat the oven to 350°F (180°C). Â
- Spread the potatoes in the bottom of the dish, season with salt and pepper, and place fish fillets on top. Â
- Scatter over the sliced peppers, halved cherry tomatoes and olives. Drizzle with the olive oil, any remaining marinade and season with salt and pepper. Â
- Bake for about 30 minutes, until fish is just cooked through. Serve immediately.Â
Note: If you have time, the fish can be marinated for longer: 2 hours at room temperature or 3 hours refrigerated.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
