Amanda Laird: Hapuka and saffron potato

By Amanda Laird

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Serves 4

6 small waxy potatoes cut into rounds
1 teaspoon saffron threads (approximately), soaked in
2 Tbs hot water for 15 minutes
2 carrots, peeled and cut into rounds
4 x 150g hapuka fillets
100g green olives (I used lime and zatar marinated ones from Farro)
Flaky salt and black pepper to serve
1 cup couscous
1 cup boiling water
Juice of 1 lemon
1 Tbs fresh mint, finely chopped
2 Tsp extra virgin olive oil
Salt to taste
Fresh mint and coriander to serve

1 Preheat the oven to 180C (or you will need to simmer the tagine on the stovetop for 45 minutes).

2 Cover the potatoes with the saffron and let sit for 15 minutes. Arrange the carrots in a circular pattern in the base of the tagine/baking dish.

3 Top with the fish fillets, then the potatoes and the olives. Season. Place the top on the tagine or cover your baking dish and cook for 45 minutes.

4 Put the couscous in a bowl, pour over the boiling water, lemon, mint, oil and salt, stir and cover with plastic wrap so it steams for 10 minutes. Remove the wrap and fluff it up with a fork, taste for seasoning then serve with the fish.

- NZ Herald

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