Lebanese batata harra (spiced potatoes) with pan-fried fish and tahini yoghurt sauce
Eat your way around the globe with this fabulous Lebanese batata harra (spiced potatoes) with pan-fried fish that is filled with exceptional flavours.
- 50 mins cooking
- Serves 4
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Ingredients
- 800 gram Agria potatoes, scrubbed (don’t peel) and chopped
- 3 tablespoon olive oil
- 2 red capsicums, cored, deseeded and chopped
- 1 teaspoon ground coriander
- 2 clove garlic, crushed
- 1/2 cup chopped coriander, plus extra to serve
- 1/2 teaspoon chilli flakes
- zest 1 lemon
- 600 gram firm white fish fillets (skin on, ideally)
- 2 tablespoon lightly toasted pine nuts
- lemon wedges, to serve
Tahini yoghurt sauce
- 1/4 cup natural yoghurt
- 1 small clove garlic, crushed
- 2 teaspoon tahini*
- juice ½ lemon
Method
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1Preheat oven to 200°C and line an oven tray with baking paper. On the tray toss the chopped potato with 2 Tbsp of the olive oil and a pinch of salt. Roast for about 20 minutes or until starting to brown.
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2Add capsicum, ground coriander and garlic to potato, toss to combine then continue roasting for 10-15 minutes or until potato and capsicum are cooked. Toss through chopped coriander, chilli and zest and set aside.
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3While potatoes are cooking, make tahini yoghurt sauce by mixing all the ingredients together in a bowl.
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4Heat remaining olive oil in a large frying pan over high heat. Season fish with salt and cook for 2-3 minutes on each side or until just cooked through.
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5Place roast veges on a platter and top with fish. Drizzle with sauce and scatter with pine nuts and extra coriander. Serve with lemon wedges on the side.
Notes
- Check label if eating gluten-free
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