Chermoula Hake with Potatoes and Peppers

Hake roasted over potatoes and peppers under a green chermoula of cilantro, garlic, cumin and lemon.

Ingredients

For 4 servings.

• 1 1/2 lb hake fillets
• 1 1/2 lb baby potatoes, sliced
• 1 red bell pepper, sliced
• 2 tomatoes, sliced
• 1/4 cup olive oil
• 1 bunch cilantro
• 1/2 bunch parsley
• 4 cloves garlic
• 2 tsp ground cumin
• 2 tsp paprika
• 1 lemon
• 1 1/2 tsp salt

Method

1. Heat the oven to 425°F. Toss the potatoes and pepper with 1 tbsp of the oil and 1/2 tsp salt and roast for 20 minutes.
2. Blend or finely chop the herbs and garlic with the cumin, paprika, lemon juice, the rest of the oil and salt to make the chermoula.
3. Rub half the chermoula over the fish. Lay the tomatoes and fish on the potatoes and spoon over the rest.
4. Roast for 12–15 minutes, until the fish flakes, and serve straight from the pan.

Diets and allergens

Nutrition per serving

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