Heat the oil and dip the bone side of the fish into seasoned flour and shake off excess. Fry in the oil.
Mix cumin, paprika and turmeric together. Cut the tomatoes in half horizontally then dip the cut side into the mixed herbs and colour in a pan then put into the oven to cook.
Slice the mushrooms and fry.
Cut sweet potatoes into cubes, fry then roast in the oven for 20 minutes.
Lay the fish on top of the tomatoes, scatter potatoes and mushrooms around.
Heat a little oil and add the parsley. Pour over the fish to serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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