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Recipe

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.

By Nadia Lim
  • 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

  • 1
    Preheat 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.
  • 2
    Add 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.
  • 3
    While potatoes are cooking, make tahini yoghurt sauce by mixing all the ingredients together in a bowl.
  • 4
    Heat 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.
  • 5
    Place 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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