Roast bhetki Portuguese

BHETKI is highly prized by Bengalis for its flavour and lack of bones.

This recipe uses fillets, and most all fishmongers in Calcutta will fillet the fish for you. The ‘Portuguese’ connection is in the use of peppers and tomatoes. Portuguese cooks were found in Park Street restaurants, and came from Portuguese settlements.

Serves 4

1 large piece bhetki, or cod or halibut fillet,

about 800g (1lb 12oz) Juice of 1 lemon

Salt 1cm

(½in) piece fresh root ginger, peeled and roughly chopped

4 garlic cloves, peeled and roughly chopped

1 tsp black peppercorns, crushed

2 tbsp vegetable oil

A few sprigs of fresh parsley, finely chopped

Sauce:

50g (1¾oz) butter

2 garlic cloves, peeled and sliced

1 medium red onion, peeled and finely chopped

¼ tsp turmeric

¼ tsp red chilli powder

A pinch of granulated sugar (or, more interesting, 2 tbsp port)

1 green sweet pepper, seeded and diced

1 red sweet pepper, seeded and sliced

2-3 medium tomatoes, chopped

200g can chopped tomatoes

Preheat the oven to 180C/350F/gas mark 4. Wash the fillet of fish and pat dry. Use, whole or, depending on the size of your oven and your dish, cut in half. Sprinkle with the lemon juice and salt to taste. Make a paste in the blender with the ginger, garlic and black peppercorns, and rub this into the fish. Leave to marinate, covered, for about half an hour.

Meanwhile, make the sauce. Melt the butter in a small saucepan, add the garlic and onion, and cook for 2 minutes, until translucent. Add the turmeric, chilli powder and sugar (or port), and fry for a minute. Add the green and red peppers and sauté for a minute. Add the fresh and canned tomatoes and stir. Cook on a medium heat for about 15-20 minutes, stirring occasionally, until thick. Taste for seasoning.

While this is cooking, heat the oil in a large ovenproof pan or casserole. Brown the fish briefly on both sides, taking care not to break it while turning. Top the fish with the thickened sauce, and put the dish into the oven for about 15 minutes, covered. Turn up the heat to 190C/375F/gas mark 5, and cook the fish for another 3-4 minutes, uncovered. Serve immediately with some crusty Portuguese-type bread.