Amchur Fish Roast

8-ounce local fish fillet, boneless

skinless

4-5 tablespoons olive oil, divided 1 tablespoon chopped cilantro 1 teaspoon amchur (dried mango

powder)

1+ teaspoon salt

3-4 tablespoons olive oil 1 teaspoon cumin seeds

1 medium onion, sliced (roughly 1½

cup)

4-5 small potatoes, sliced 1 teaspoon ground pepper 1 tablespoon amchur (dried

mango powder) Handful braising greens (sorrel, mustard greens, arugula or spinach)

Instructions:

Pre-heat the oven to 350 degrees. In a small bowl, toss the fish with 1 tablespoon olive oil, chopped cilantro, amchur and a pinch of salt. Set aside until ready to use.

In a flat cast-iron frying pan, heat 3-4 tablespoons olive oil. When the oil is just shy of smoking, add the cumin seeds. They will pop and sizzle — within 2-3 seconds, add the sliced onions, potatoes, 1 teaspoon salt and 1 teaspoon pepper. Toss together and place the pan in the oven.

Cook for 3-4 minutes then gently flip the potatoes and onions around. Cook for another 2-3 minutes or until the onions and potatoes are soft, brown and cooked through.

Move the potatoes and onions to the side a little to make room for the marinated fish on the skillet. Place the skillet back in the oven and cook for 2-3 minutes. Turn the oven off and let the fish rest in the oven for another 5-8 minutes. Toward the end, add a handful of braising greens to the skillet; they will partially cook or wilt. Serve immediately.

Notes and variations

• Amchur, sometimes spelled amchoor, is available at most Indian grocery stores.

• Any firm flaky fish, such as snapper or flounder, works well.

• Replace potatoes with sliced carrots, turnips or parsnips.

Makes 2 servings