Mediterranean Spiced Fish

For those of you around the world lucky enough to have sunshine all year round. Today, in Ireland for the first time in 5 months we got a special ray of sunshine across the country that shone down brightly on us all today, giving us a burst of natural vitamin D into our bones and sense of hope that brighter days are to come for us. I always say I am destined to leave abroad somewhere in the Mediterranean. I have natural sallow skin like most of family which comes from our Vietnamese/Irish bloodline. It’s days like these I think I personally step into my own. I feel like I have shed a new skin or something seeing the sun today and when I feel like that I crave fish and salads and barbecues like most of you reading this.

So tonight at Lara’s Taverna is Mediterranean Spiced Fish.

What you need:

•2 cloves garlic, minced 

•1 tbsp. parsley leaves, finely chopped

 •1 tbsp. coriander leaves, finely chopped

•1 tsp. ground cumin

 •1 tsp. chlili powder

 •pinch saffron, crushed

•2 tbsp. white wine vinegar

 •juice of 1 lemon 

•2 tbsp. tomato paste 

•4 fresh sea bass fillets (1.5 lbs./680g)

 •1 lb. (450g) potatoes, peeled, cut into ½ inch (1.3cm) slices

•1 red bell pepper, sliced

 •2 cups (300g) cherry tomatoes, halved 

•2 oz. (60g)  olives

 •2 tbsp. olive oil & salt and pepper 

What to do:

Combine the garlic, parsley, coriander, cumin, paprika, saffron, vinegar, lemon juice and tomato paste in a dish that is big enough to marinate the fish fillets in. Add the fish fillets to the dish and coat them with the paste. Cover and set aside to marinate while you prepare the vegetables. 

Place the sliced potatoes in a saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 10 minutes, then drain and set aside. 

Grease a baking dish or tray with a little of the olive oil. Heat the oven to 350°F (180°C).  

Spread the potatoes in the bottom of the dish, season with salt and pepper, and place fish fillets on top.  

Scatter over the sliced peppers, halved cherry tomatoes and olives. Drizzle with the olive oil, any remaining marinade and season with salt and pepper.  

Bake for about 30 minutes, until fish is just cooked through. Serve immediately. 

Tip: If you have time, the fish can be marinated for longer:

2 hours at room temperature or 3 hours refrigerated. 


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