BELAZU Coriander and Cumin Paste bring this very impressive looking dish together, it would be perfect for a dinner party —but it’s actually really simple and only require about 10 minutes of hands‐on time
Serves: 4
Preparation time: 10 mins
Cooking time: 40 mins
Ingredients:
- 4‐5 tbsp BELAZU Early Harvest EV Olive Oil Salt & black pepper
- 400g large floury potatoes e.g. Maris Piper, skin on quartered
- 4 whole sea bream, scaled and gutted (approx. 300g per fish)
- 100g coriander stalks and leaves very finely chopped, plus extra leaves to garnish
- 6 tsp BELAZU Coriander and Cumin Paste
- 3 medium courgettes cut into ribbons with a peeler, discard the core
- 50g toasted pine nuts (optional)
Method:
- Preheat the oven to 200°C. Place the potatoes in a large pan of salted water and bring to the boil for 5 mins, drain and set aside to cool.
- Make 3 slashes on both sides of each fish. Mix the coriander with 2 tbsp of BELAZU Coriander and Cumin Paste and rub intothe cavities and slashes of each fish. Place in a baking tray, coat with 1 tbsp olive oil and season with salt and pepper. Cover with foil, set aside.
- Grate the cooled potato coarsely into a bowl, season with salt and pepper and 1 tbsp BELAZU Coriander and Cumin Paste, combine gently by hand.
- Cook the fish in the oven for 15 mins. Uncover for a further 5 mins.
- Meanwhile, place a large non‐stik frying pan on medium heat and add 2‐3 tbsp BELAZU Early Harvest Extra Virgin Olive Oil, spoon the grated potato into the pan in four circles, press each down with the back of a fork, fry undisturbed for 8‐10 mins on each side, remove and keep warm.
- In the same pan heat 1 tbsp BELAZU Early Harvest Extra Virgin Olive Oil, add the courgette ribbons and a pinch of salt; sauté for 1‐2 mins.
- Serve the potato cakes on warm serving plates, top with the fish and garnish with the pine nuts, coriander and courgette ribbons.
Recipe by kind permission of Belazu