Masala Baked Cod with Dill Potatoes
The tomato masala can be made a day or two ahead of cooking and freezes well so is perfect for batch cooking.
SERVES
12
PEOPLE
COOKING TIME
20
MINUTES
Ingredients
For the masala cod
4x 130g fillets of cod (skinned and pin-boned)
2 tbsp golden rapeseed oil
1 thumb-sized piece of ginger, finely chopped
3 cloves of garlic, finely chopped
½ tsp ground turmeric
½ tsp curry powder
6 medium tomatoes, diced
1 green chilli, finely sliced
1 lemon
For the dill potatoes
500g baby potatoes
2 tbsp golden rapeseed oil
½ tsp mustard seeds
½ tsp ground turmeric
1tsp curry leaves
2 sprigs of dill, finely chopped
Method
For the tomato masala
Place a medium sized pot onmoderate heat and add the rapeseed oil to warm.
Add the finely chopped ginger and garlic and cook stirringregularly for 3-4 minutes.
Add the turmeric and curry powder and cook for about 1minute to bloom the spices.
Add the diced tomatoes, season with salt and cook for approximately 10 minutes or until the water is removed and you are left with a chutney-like consistency.
Add the sliced green chill and lemon juice and taste to correct seasoning.
Preheat an oven to 190°C/gas mark 5.
Remove the fish from the fridge and pat dry using some kitchen towel to remove excess moisture.
Lightly oil a large baking tray and place the skinned fillets of fish skin side down.
Lightly season the fillets of fish with fine sea salt and top eachfillet with 1-2 tablespoons of the tomato masala mixture.
Bake in the oven for 8-10minutes until cooked through and the fish flakes when gently pressed.
For the dill potatoes
Steam the baby potatoes until cooked through and allow to cool.
Dice the cooked potatoes into bite-sized chunks.
Place a large heavy-basedfrying pan on medium heat and warm the golden rapeseed oil.
Add the mustard seeds to the pan and cook for 1 minute.
Add the diced potatoes, season with fine sea salt and cook,stirring regularly until golden brown.
Add the curry powder and ground turmeric and toss to coat the potatoes in the spices.
Remove from the heat and finish with the finely chopped dill.
