Serves: 4
INGREDIENTS
4 x 200 gram fish fillets
Marinade
4 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika, sweet smoked or plain
1⁄4 teaspoon chilli powder
2 cloves garlic, crushed
finely grated zest 1 lemon
2 tablespoons chopped coriander
To finish
3 zucchini, sliced on the diagonal
2 tablespoons currants
juice of 1 lemon
2 medium vine tomatoes, diced
2 spring onions, thinly sliced
2 tablespoons chopped flat-leaf parsley or mint
METHOD
Marinade: Blend all the ingredients in a food processor until smooth. Tip into a shallow dish, add the fish and turn to coat. Cover and refrigerate if not using immediately. The fish can be marinated several hours ahead.
Heat a sauté pan with a little olive oil. Season the fish and cook on all sides until just cooked through. Reserve the remaining marinade. Transfer to a plate and cover loosely to keep warm. Do not wash the sauté pan.
Add a little more olive oil to the pan and scrape in the remaining marinade. Add the zucchini and currants and cook for 3-4 minutes until the zucchini has started to soften and is lightly golden. Add the lemon juice, tomatoes and spring onions and cook for 2 minutes. Season and stir in the herbs.
To serve: Spoon the zucchini mixture onto serving plates and top with the fish. Serve with Couscous Cakes and Spinach and Mushroom Salad.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!