Tamarind Baked Fish with Smashed Baby Potatoes


For the Fish:
Place fish on a tray and smear both inside and outside with the following marinade:

  • 3 Tblsp fish spice
  • 2 Tblsp dark tamarind paste (mixed into a little hot water till dissolved)
  • 1 Tblsp cayenne pepper
  • A good squeeze of lemon juice
  • 1 tsp brown sugar
  • Olive oil
  • Enough salt to taste
For the Potatoes:
  • 1kg baby potatoes washed, not peeled
  • Salt and pepper
  • Olive oil, for drizzling
  • 8 cloves garlic, bruised
  • Handful of fresh rosemary


For the Fish:
  1. Ask your fishmonger for the freshest fish with the least bones. I used a medium red fish, de-scaled and butterflied with insides removed. Keep the head and eyes and discard after baking.
  2. Light a CobbleStone and allow to burn for 5 minutes. Top your COBB with the Grill Grid and Roast Rack, cover with the Dome and pre-heat for 5 minutes or until smoking has stopped.
  3. Mix the ingredients for the fish to form a paste and baste liberally over the fish, adding some of the marinade to the inside. Spray the Roast Rack with vegetable cooking spray to prevent the fish from sticking and place the fish on top
  4. Place fish on a tray and smear both inside and outside with the marinade for the fish.
  5. Add sliced lemon to the inside of the fish and a large squeeze of lemon before topping the Cobb with the Dome.
  6. Allow to cook for 25-30 minutes or until moist and tender.
  7. Remove from the heat and set aside.
For the Potatoes
  1. Remove the Grill Grid and Roast Rack and top the Cobb with the Frying Dish.
  2. Fill the Frying Dish with two-thirds hot water and add some salt. Cover with the Dome and heat until the water boils.
  3. Add the potatoes to the boiling water and cook until tender. Remove from the heat and drain.
  4. Using a spoon, crush them slightly.
  5. Drizzle liberally with oil, add garlic, season well and scatter with rosemary.
  6. Cover with the Dome and roast for 5 minutes or until the potatoes are golden.
  7. Turn and roast for another 5 minutes until they are completely golden and crispy. Top with fresh coriander, pomegranates and a squeeze of lemon.