Our healthy take on traditional fish and chips is the perfect midweek dinner


  • 3/4 cup firmly packed coriander leaves
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons lemon juice
  • 6 cloves garlic, quartered
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup (125ml) chicken stock
  • 1 kilogram kumara (orange sweet potato), cut into thick wedges
  • 1 cup (70g) stale breadcrumbs
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 teaspoons finely grated lemon rind
  • 4 x 200g firm white fish fillets
  • 1/4 cup loosely packed fresh coriander leaves, extra


  • 1Preheat the oven to 200°C (180°C fan- forced). Oil a 2-litre (8-cup) ovenproof dish.
  • 2Blend or process the coriander leaves, 2 tablespoons of oil, juice, garlic and spices until smooth.
  • 3Combine spice paste, stock and kumara in prepared dish. Roast for 20 minutes.
  • 4Combine breadcrumbs, parsley, rind and remaining oil in a small bowl; season. Press mixture onto fish.
  • 5Remove dish from oven. Place fish on top of kumara; roast, uncovered, for about 20 minutes or until kumara is golden and fish is just cooked through. Sprinkle with extra coriander. Serve with lemon cheeks, if desired.