Another easy recipe from ” The Hairy Bikers Everyday Winners” and the good news is that it’s all cooked in the oven.
Ingredients
- 4 skinless fillets of white fish such as cod or haddock, cut in half lengthways
- 1 tbsp plain flour
- ½ tsp turmeric
- ½ tsp ground cardamom
- ½ tsp curry powder
- ½ tsp Chilli powder
- 1 egg beaten
- 100 g Panko breadcrumbs
- olive oil for drizzling
- For the potatoes:
- 500 g potatoes left unpeeled and cut into small chunks
- 2 tbsp olive or vegetable oil
- 2 tsp cumin seeds
- 2 tbsp green chillies finely chopped
- For the pea and coriander purée:
- 400 g peas frozen are fine
- Small bunch of coriander
- 2 tbsp creme fraiche
- 1 tbsp lime juice
- a Pinch Chilli powder
- 1 tbsp lime juice
- Pinch of chilli powder
Servings:
Instructions
- First start the potatoes. Preheat the oven to 200C/180C fan/Gas 6. Bring a big pan of water to the boil and add salt. Add the potatoes and cook for four to five minutes, then drain.
- Pour the oil into a roasting tin and add the potatoes. Toss and sprinkle in the cumin seeds, then roast in the oven for 25 minutes.
- Pat the fish fillets dry. Mix the plain flour with the spices, salt and pepper. Dip the fish into the seasoned flour and coat well. Pat off any excess, then dip the fish in the beaten egg and lastly into the panko breadcrumbs.
- Remove the potatoes from the oven and sprinkle with the green chillies, then lay the fish on top. (If the tin seems too crowded, cook the fish in a separate tin instead.) Drizzle with a little olive oil and cook for a further 10 minutes. Remove from the oven.
- Simmer the peas in hot water for two to three minutes. Drain and purée with the coriander, crème fraîche, lime juice and chilli powder. You can make this as coarse or as smooth as you like. Warm through again and serve with the fish and potatoes.
Share this Recipe
Powered byWP Ultimate Recipe