2 tblsp coriander seeds
2 tblsp cumin seeds
1½ tblsp sea salt
1 garlic clove
3 handfuls fat-leaf parsley
2 tblsp extra virgin olive oil
4 x 200g blue-eye cod or other firm white fish fillets
2 tbls light olive oil
Mashed potato to serve, lemon wedges to serve.
Preheat oven to 180deg. Put the coriander and
cumin seeds on a roasting tray and roast for two
minutes or until they begin to darken.
Remove, cool briefy and put in a mortar and pestle
or spice grinder with the salt and some freshly ground
black pepper. Grind to powder, then add the garlic,
parsley and extra virgin olive oil. Mix to a paste.
Rinse the fish fillet and pat dry with paper towels.
Press the paste on to the top of each of the fish
fllets forming a thick crust that completely covers
the surface.
Heat the light olive oil in a large ovenproof frying
pan over high heat until it begins to shimmer. Add the
fish to the pan, crust side down. Sear for 1 minute,
turn over and cook for a further minute. Put the pan
in the oven for 5 minutes. Remove the fish and serve
on a bed of mashed potato with lemon wedges.
A Somerset Semillon would be the perfect
accompaniment for this fish dish.
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