You’ll find a few baked white fish recipes on the website but this has to be one of our favourites. Quick, tasty and colourful, the hot and spicy sauce with fennel and mustard seeds is a perfect foil for the chunky white fish. We like it served with basmati rice and peas.
- 1 900g cod loin or 4 cod steaks (it’s also great with salmon)
- 1½ teaspoons of salt
- ½ teaspoon of cayenne pepper
- ¼ teaspoon of turmeric
- 8 tablespoons of vegetable oil
- 1 teaspoon of whole fennel seeds
- 1 teaspoon of whole mustard seeds
- 2 teaspoons of ground cumin seeds
- 200g onions, finely chopped
- 2 cloves of garlic, finely chopped
- 1 400g tin of chopped tomatoes
- ¼ teaspoon of garam masala
- a tablespoon of freshly chopped coriander
- Pre-heat the oven to 180°C.
- Butter the baking dish.
- Rub the fish with half the salt and cayenne pepper, all of the turmeric and a little oil.
- Make the sauce by adding 4 tablespoons of oil to your pan and when it’s hot, add the fennel and mustard seeds.
- When they start to pop, add the onions and garlic and fry until they brown lightly.
- Add the ground cumin, remaining salt and cayenne.
- Add the tomatoes and garam masala, bring to a simmer and cook for 15 minutes.
- Place the fish in the baking dish – skin side down, pour over the tomato sauce and bake uncovered for 15 minutes. Sprinkle with freshly chopped coriander and serve with basmati rice and peas.
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