| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main course, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Onion; (peeled and finely |
|
|
; chopped) |
| 3 |
|
Cloves Garlic; (peeled and finely |
|
|
; chopped) |
| 1/2 |
ts |
Ground Cumin |
| 1/2 |
ts |
Paprika; (sweet red pepper) |
| 1/4 |
ts |
Cayenne; (hot red pepper) |
| 1/2 |
ts |
Powdered Saffron |
| 6 |
tb |
Fresh Coriander; (roughly chopped) |
| 4 |
tb |
Parsley; (roughly chopped) |
| 3 |
tb |
Olive Oil |
| 1/2 |
|
Lemon; (juice) |
| 1 |
pn |
Salt |
| 4 |
lg |
Fill Sea Bass |
| 7 |
|
Ripe Tomatoes; (quartered) |
| 3 |
|
Green Peppers; (skinned and sliced) |
| 2 |
tb |
Olive Oil |
| 1/4 |
ts |
Cayenne Pepper |
| 1/2 |
ts |
Cumin |
| 600 |
g |
Courgettes |
| 2 |
|
Lemons; (juice) |
|
|
Sea Salt |
|
|
Freshly Ground Black Pepper |
INSTRUCTIONS
CHERMOULA
COURGETTE STRIPS
1. Combine all of the ingredients for the chermoula in a bowl and mix
together well. Place the fish in a large dish and pour over the
chermoula, cover and leave to marinate for at least 2 hours, or
overnight.
2. Preheat the oven to 180ºc / 350ºf / Gas Mark 4. Put the tomatoes
and peppers into an ovenproof dish and place the fish on top, leave
any excess chermoula behind, cover fish loosely with foil. Bake for
at least 20 minutes or until the fish flakes easily at the touch of a
fork.
3. 3 minutes before the fish is cooked, prepare the courgette strips.
Heat 2 tbsp olive oil in a large frying pan, add the cayenne and
cumin and saut. for at least 2 minutes before adding the courgette
slices. Saut. for a further 3 to 4 minutes, season with sea salt
flakes and freshly ground black pepper.
4. To serve, arrange the courgette strips on 4 warmed serving plates.
Place the peppers and tomatoes on top, followed by a fish fillet.
Give each person half a lemon to squeeze over their fish
Converted by MC_Buster.
NOTES : Chef:Amanda Grant
Converted by MM_Buster v2.0l.
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