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
Method
To make the masala sauce:
Heat the oil in a heavy-based medium pot and cook the ginger and chilli over a medium-low heat for 2 minutes.
Add the onion and cook for approximately 4 minutes until softened.
Add all the spices. Cook for 2 minutes, being careful not to allow them to burn.
Next add the chopped tomatoes, season with a little salt and cook for 5 minutes until they begin to break down.
Transfer the mixture to a food processor or blend using a handheld blender until puréed.
Finish the sauce with the juice of a lemon and season to taste with salt.
To cook the fish. remove the pollock from the fridge 10 minutes before cooking.
Pat dry to remove any excess moisture.
Preheat the oven to 195°C.
Place the tomato masala sauce in an 8.5 x 11.5-inch oven dish.
Lay the chunks of pollock skin-side-up in the tomato masala. Make sure to leave a little space between each piece to allow the heat to circulate.
Brush the chunks of fish with rapeseed oil and season with sea salt flakes.
Bake in the oven for 7 minutes. Turn the oven up to 210°C and bake for a further 4-5 minutes, until cooked through and flaking when pressed with a spoon.
Garnish with fresh coriander and serve with some steamed basmati and naan.
