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Moroccan Spiced Fish and Chips

Moroccan Spiced Fish and Chips

with Cooling Cucumber Raita

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Who says this national treasure of a dish can’t be given a cheeky international twist? Almost two years ago now a young, footloose, fancy-free Patrick predicted that Tilapia would be ‘the fish of the future’. Well the future is here and his prediction is coming along nicely. A delicious, firm fish, popular in tropical climes, Tilapia is a sustainable fish that’s perfectly complemented by robust Moroccan spices.

Tags:Spicy
Allergens:Cereals containing glutenFishMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Red Potato

1 unit(s)

Cucumber

½ bunch(es)

Mint

1.5 tsp

Ras-el-Hanout

1 tbsp

Flour

(ContainsCereals containing gluten)

2 unit(s)

Tilapia Fillet

(ContainsFish)

1 pot(s)

Greek Style Natural Yoghurt

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1716 kJ
Energy (kcal)406 kcal
Fat13.0 g
of which saturates2.0 g
Carbohydrate49 g
of which sugars5.0 g
Protein26 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Peeler
Sieve
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200 degrees. Chop the red potato into chunks (leaving the nutritious skin on). Place on a baking tray and toss in a splash of olive oil and a good pinch of salt and black pepper. Put on the top shelf of your oven for 25 mins or until crispy.

2

Peel the cucumber and cut in half lengthways and lengthways again. Slice along each length to remove and discard the seeds. Grate your cucumber and then put in a colander in your sink to drain some of the excess water.

3

Pull the mint leaves off their stalks. Discard the stalks and finely chop the leaves. Mix two-thirds into the yoghurt along with your cucumber. Season with salt and black pepper to taste. This is your raita!

4

Stir together the ras-el-hanout and the flour with a pinch of salt and black pepper. Coat the fish on all sides with the mixture.

5

Heat a splash of olive oil in a non-stick pan on high heat. Place your fish away from yourself into the pan (to avoid sputtering). Cook on one side for 2 mins, then gently turn over to cook for a further minute. Tip:If you have some, in the last 30 seconds add a knob of butter and spoon it over as it melts.

6

Take your potato out of your oven and divide between your plates. Lay your moroccan spiced fish on top and pour over any juices from the pan. Spoon on a good dollop of cooling cucumber raita and garnish with your remaining mint.