Fish Friday with Roasted Aloo Gobi

Crispy Fish Friday served with a cauliflower and potato side curry.

Serves 4
Prep: 10-15 min
Cook 20-30 min

Fish Friday with Roasted Aloo Gobi

Serves 4
Prep: 10-15 min
Cook 20-30 min

Crispy Fish Friday served with a cauliflower and potato side curry.

Ingredients

Roasted Aloo Gobi

2 Tbsp (30 ml) olive oil
4 medium potatoes, peeled and cut into 3 cm blocks
1 cauliflower head, cut into florets
2 Tbsp (30 ml) olive oil
1 red chilli
2 cloves garlic, minced
1 thumb size piece of ginger, minced
1 tsp (5 ml) garam masala
½ tsp (2,5 ml) turmeric
2 C (500 ml) vegetable stock
salt and pepper to taste

Raita

1 C (250 ml) plain full cream yoghurt
½ C finely diced cucumber
5 g fresh coriander, chopped
½ tsp (2,5 ml) cumin
½ tsp (2,5 ml) salt

Fish
1 x 600 g box Sea Harvest Fish Friday

To Serve

small handful fresh coriander
4 roti, warmed in a pan just before serving

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Method

Roasted Aloo Gobi

Preheat the oven or airfryer to 200 ºC.
Add the potato cubes and cauliflower florets to two separate bowls, drizzle with olive oil and season. Toss well to coat. Place onto an oven tray/s or into an air fryer to roast until crispy and cooked through, tossing in between. The cauliflower will cook quicker than the potatoes, so remove it from the oven/air fryer when ready.
Heat the oil in a large pot over medium-high heat. Add the chilli, garlic and ginger and cook until fragrant, about 1 minute. Add the garam masala and turmeric and cook for a further minute until toasted.
Add the stock and season with salt and pepper. Reduce the heat and cook the sauce for about 15 minutes. Add the roasted vegetables to the pot and coat with the curry sauce.

Raita

Mix all of the ingredients for the raita together, taste and adjust the seasoning if necessary. Cover and refrigerate until serving time.

Fish

Preheat the oven to 220 ºC.
Lay frozen Fish Friday fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively, cook in an air fryer for the recommended time.

To Serve

Serve crispy Fish Friday fillets with roasted aloo gobi curry, warm rotis, raita and fresh coriander.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.