Hapuka and saffron potato
( SERVES 4 )

Viva 21/8/2008

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Amanda Laird

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6	Waxy potatoes, small, cut into rounds
1 tsp	Saffron threads, soaked in 2 Tbsp hot water for 15 minutes
2	Carrots, peeled and cut into rounds
4	Hapuku fillets, 150g each
100 g	Green olives pitted
1 to serve	Salt & freshly ground pepper
1 cup	Couscous
1 cup	Water, boiling
1	Lemon, juiced
1 tbsp	Fresh mint, finely chopped
2 tsp	Extra virgin olive oil
1 to taste	Salt
1 to serve	Fresh mint, and fresh coriander

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

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