Pollock with Tomatoes and Fresh Spices
Spread the tomato topping sparingly on the fish fillets – otherwise the delicate flavour of the fish will be overpowered rather than enhanced. Haddock or ling may be used also.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
35
MINUTES
Ingredients
1.1kg thick pollock fillets cut into 6 x 175g pieces, skinned
¼ tsp salt
pinch of cayenne pepper
¼ tsp ground turmeric
Spicy Tomato Topping:
4 tbsp olive oil
1 tsp scant fennel seeds
1 tsp scant mustard seeds
2 cloves garlic, peeled and crushed
175g onion, finely chopped
1-2 tsp ground cumin seeds
1 tsp salt
a little pinch of cayenne pepper
½-1 tsp sugar
450g very ripe tomatoes, peeled and chopped or 1 x 400g tin tomatoes, chopped
¼ teaspoon of Garam Masala
fresh coriander
Method
Mix the salt, cayenne pepper and turmeric together and sprinkle over both sides of the fish fillets. Cover and leave aside while you make the sauce. Heat the olive oil in a saucepan. When it is hot, add the fennel and mustard seeds which will start to pop in a few seconds. (Be careful as they burn really easily. If the spices burn, start again - burnt spices will ruin the finished dish). Then add the crushed garlic and chopped onions. Continue to cook until the onions turn golden, then add the ground cumin, salt and cayenne pepper and sugar. Stir and then add the tomatoes and juice, finally the Garam masala. Bring to the boil and simmer gently for 15 minutes.
Preheat the oven to 180°C/Gas Mark 4.
Heat 2-3 tablespoons of olive oil in a frying pan, brown the chunky pieces of fish on both sides (this step is optional) and remove to a warm oven proof serving dish. Cover with the tomato sauce and bake in the preheated oven for 10-15 minutes or until the fish is just cooked. Garnish with coriander sprigs. Serve with new potatoes and a good green salad.
Note: Be careful not to overdo the cayenne!
