Recipe: Fish Fanditha
This recipe was inspired during a trip to the Maldives by its award winning cookbook creator, Jeremy Mansfield. I was inspired to buy this Zhoozsh! cookbook in Joburg airport a few months ago, as the recipes looked easy, inspiring and fun - and indeed they are!
Fish Fanditha
Adapted from Zhoozsh! Faking it, by Jeremy and Jacqui Mansfield
Pat dry 1.75 lbs hake medallions or steaks (halibut, cod or flounder will also work well here); lay them in an ovenproof dish and squeeze the juice of 1 lemon over the fish. Add kosher salt and freshly ground pepper to taste.
Deseed and julienne a red, yellow and green pepper and lay them on the base of a separate flat-bottomed bowl. Sprinkle over 1 1/4 c couscous, followed by 2 tsp each of ground cumin and turmeric. Cover the mix with boiling water and let stand for 8 minutes or until all water has been absorbed. Fluff the couscous with a fork.
Using your hands, arrange about 1/3 couscous mix on top of the fish and press it flat to make a crust. Drizzle with oil and bake at 400 F for 12 minutes. Arrange remaining couscous on the serving plates and top with the crusted fish.
Serve with fresh tomato, lemon wedges and fresh cilantro, drizzled with olive oil.
Interested in following your safari with a visit to the Maldives or another wonderful African beach destination? Give us a call and we'll work with you to find the perfect fit!
Fish Fanditha
Adapted from Zhoozsh! Faking it, by Jeremy and Jacqui Mansfield
Pat dry 1.75 lbs hake medallions or steaks (halibut, cod or flounder will also work well here); lay them in an ovenproof dish and squeeze the juice of 1 lemon over the fish. Add kosher salt and freshly ground pepper to taste.
Deseed and julienne a red, yellow and green pepper and lay them on the base of a separate flat-bottomed bowl. Sprinkle over 1 1/4 c couscous, followed by 2 tsp each of ground cumin and turmeric. Cover the mix with boiling water and let stand for 8 minutes or until all water has been absorbed. Fluff the couscous with a fork.
Using your hands, arrange about 1/3 couscous mix on top of the fish and press it flat to make a crust. Drizzle with oil and bake at 400 F for 12 minutes. Arrange remaining couscous on the serving plates and top with the crusted fish.
Serve with fresh tomato, lemon wedges and fresh cilantro, drizzled with olive oil.
Interested in following your safari with a visit to the Maldives or another wonderful African beach destination? Give us a call and we'll work with you to find the perfect fit!
posted by Africa Adventure Consultants @ 7:15 AM
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