Baked pollock with tomato masala
This recipe works so well with the flaky texture of pollock, a fish we don’t tend to eat a whole lot of in this country — but you could use just about any fish in this recipe.
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
27
MINUTES
Ingredients
3 tbsp rapeseed oil
1 thumb of ginger ,diced
2 tbsp green chilli, sliced
1 onion, diced
1 tsp kashmiri chilli powder
2 tsp ground coriander
1/2 tsp ground turmeric
1 tsp garam masala
80g tomatoes, chopped
1 lemon
For the pollock:
450g pollock, skin-on, cut into chunks
1 tbsp rapeseed oil
Sea salt flakes
1 bunch fresh coriander, to serve
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