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Picture of Moroccan fish and chips
middle eastern lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2172 kcal 109 %
  • Fat 70 g 107 %
  • Saturated 12 g 59 %
  • Carbs 269 g 90 %
  • Fiber 37 g 146 %
  • Protein 124 g 249 %
  • Cholesterol 236 mg 79 %
  • Sodium 1506 mg 63 %
  • Calcium 561 mg 56 %
  • Magnesium 438 mg 104 %
  • Potassium 5410 mg 115 %
  • Iron 15 mg 86 %
  • Zinc 6 mg 58 %
  • Phosphorus 1472 mg 210 %
  • Vitamin A 7300 µg 811 %
  • Vitamin C 62 mg 69 %
  • Thiamin (B1) 2 mg 148 %
  • Riboflavin (B2) 1 mg 109 %
  • Niacin (B3) 31 mg 196 %
  • Vitamin B6 3 mg 261 %
  • Folate equivalent (total) 374 µg 93 %
  • Vitamin B12 8 µg 316 %
  • Vitamin D 14 µg 96 %
  • Vitamin E 14 mg 96 %
  • Vitamin K 241 µg 201 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Moroccan fish and chips

Ingredients

  • 3/4 cup firmly packed coriander leaves
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons lemon juice
  • 6 cloves garlic, quartered
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup (125ml) chicken stock
  • 1 kilogram kumara (orange sweet potato), cut into thick wedges
  • 1 cup (70g) stale breadcrumbs
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 teaspoons finely grated lemon rind
  • 4 x 200g firm white fish fillets
  • 1/4 cup loosely packed fresh coriander leaves, extra

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