Try this impressive recipe for spiced fillet of reef fish on saffron potatoes with a Kalamata olive and tomato chilli salsa.


  • Spiced Tomato Coulis

  • 60gms Mirepoix (root vegetable)

  • 60gms Fennel

  • 60gms Leeks

  • 60gms Onions

  • 60gms Carrots

  • 150gms Tomato trimmings or tinned peeled tomatoes

  • 100gms Spec (dried meat)

  • 250mls Chicken stock

  • 3gms Dry taragon

  • 1 dash Pernod

  • 1 dash Dry Vermoth

  • For the fish

  • 500ml spiced tomato coulis

  • 700gm fresh white reef fish fillets, skinned and cleaned

  • 6 tbsp Chermoula (see recipe below)

  • 4 portions Saffron potatoes (see recipe below)

  • 4 ripe tomatoes, skinned, seeded and cut into petals

  • 100g kalamata olives

  • 1 bunch coriander, washed and picked

  • 1 bunch parsley, washed, picked and sliced

  • 8 tbsp tomato and chilli salsa (see recipe below)

  • 1 lemon, zested in long strands

  • 150ml virgin olive oil

  • Chermoula

  • 1 Onion, pureed

  • 3 Cloves of garlic

  • 3 or 4 Red chillies

  • 4 tsp Paprika

  • 3 – 4 Saffron threads

  • 2 tbsp gound cummin

  • 1 tbsp ground coriander

  • 1 zest of lemon

  • 1 tbsp fresh coriander and parsley, pureed

  • Lemon grass

  • 250 ml Olive oil

  • Salt and pepper

  • Saffron Potatoes

  • Small chat potatoes - peeled

  • 5gms Rock salt

  • 1gm Saffron Pistils

  • Tomato Chilli Salsa

  • 4 Roma tomatoes - Peeled

  • 20gms Shallots – peeled and cut into fine dice

  • 10gms Garlic – peeled and cut into fine dice

  • Extra Virgin Olive Oil

  • Finely diced chilli - ½ large red chilli – seeds removed and finely diced

  • Salt and mill pepper


  • Spiced Tomato Coulis:

  • 1.

    Add butter to a hot pan.

  • 2.

    Sear the root vegetables and add a dash of Pernod and Dry Vermouth.

  • 3.

    Add spec, chicken stock, dry tarragon, peeled tomatoes and tinned peeled tomatoes.

  • 4.

    Bring to the boil and then simmer for ½ hour

  • Chermoula:

  • 1.

    Blend all the ingredients together to form a fairly wet marinade which can be adjusted by adding a little extra oil. (This marinade can be used on meat or fish as required).

  • Saffron potatoes:

  • 1.

    In a stainless pot, place the small peeled chat potatoes, rock salt and safron. Cover with cold water and bring to the boil. Lower the heat and continue to simmer until just cooked (12 – 18 mins).

  • Tomato Chilli Salsa:

  • 1.

    Cut the tomatoes into four wedges and remove the seeds and excess moisture, dice and place them into a bowl with the rest of the vegetables

  • 2.

    Season the salsa with salt flakes and milled white pepper

  • 3.

    Moisten with extra virgin olive oil – sliced coriander leaves could be an option.

  • For the fish:

  • 1.

    Take the reef fish and cut into 4 equal portions

  • 2.

    In a bowl add the Chermoula to the fish and marinade for at least two hours – leave in the refrigerator

  • 3.

    In a very hot pan add a little olive oil and add the marinated fish fillets. The fish should colour easily so take care not to burn

  • 4.

    Take the fish out of the pan (uncooked) and place on a tray and finish cooking in the oven at a moderate temperature

  • 5.

    In the meantime heat the sauce without boiling and keep hot

  • 6.

    Take the hot saffron potatoes and place in a bowl, with a fork break up the potatoes coarsely then add the olives, tomato petals and the sliced parsley – drizzle generously with the olive oil – lightly season to taste with sea salt flakes and ample milled pepper

  • To Serve::

  • 1.

    Take four hot shallow bowls and pour in the spiced tomato coulis.

  • 2.

    Place the potato salad in the middle of the plate and place the cooked fish on top.

  • 3.

    Spoon the tomato and chilli salsa on top of the fish and sprinkle with parsley.

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