• Ingredients

    1 kg snapper (or any white fish)

    4 cloves garlic

    1 bunch coriander

    2–3 long chillies

    2–3 potatoes, thinly sliced

    1 jar Zee’s Shakshuka Sauce

    Paprika oil

    1 extra bunch coriander

    6 cloves garlic (half whole, half chopped)

    2–3 long chillies

    2–3 tbsp preserved lemon, finely chopped

    Serves: 4-6

  • Directions

    Serves 4–6 | ~20–25 fish balls
    Ingredients:

    • 1 kg snapper (or any white fish)
    • 4 cloves garlic
    • 1 bunch coriander
    • 2–3 long chillies

    • 2–3 potatoes, thinly sliced
    • 1 jar Zee’s Shakshuka Sauce
    • Paprika oil

    • 1 extra bunch coriander
    • 6 cloves garlic (half whole, half chopped)
    • 2–3 long chillies
    • 2–3 tbsp preserved lemon, finely chopped
    Method:
    1. Pulse fish, garlic, coriander & chillies until smooth (mince consistency).

    2. Rub hands with paprika oil and roll into small fish balls.
    Bake at 180°C for 10–15 mins (just to set).

    3. In a pot, add paprika oil and layer sliced potatoes.
    Pour over Shakshuka sauce and bring to a simmer.

    4. Place fish balls on top.
    Add coriander, garlic, chillies and preserved lemon.

    5. Drizzle more paprika oil, cover and cook for 20–25 mins, until potatoes are soft and flavours are rich.

    Serve with couscous or fresh bread.

    Check out the recipe on Instagram

Shop Recipe Products

Bottle of paprika oil with spices on a dark background

Paprika oil

$20.00
Award-winning Moroccan preserved lemons handcrafted in Australia by Zee's Love in a Jar.

Preserved Lemon

$20.00
Shakshuka sauce

Shakshuka sauce

$22.00

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