seedy roasted fish fillets
SERVES 2
● 1tsp coriander seeds ● 1tsp black mustard seeds ● 2tsp fennel seeds ● 1tsp ground turmeric ● Salt and freshly ground black pepper ● 2 x 175g thick cod or haddock or cod fillets, skinned ● Neutral oil, [ie rapeseed oil] for brushing ● 4tbsp 0% fat Greek yoghurt, to serve STEP 1 Preheat the oven to 180°C/160°C fan/350°f/gas mark 4. STEP 2 Dry-fry the coriander and mustard seeds for 1 min. Add fennel seeds and dry-fry for a further 30 secs. Grind seeds in a pestle and mortar. Add the turmeric and salt and pepper, and sprinkle over the fish fillets. STEP 3 Place the fish fillets on an oiled baking tray and bake for 15–20 mins, turning halfway through. SPICY SPINACH AND SWEET POTATOES ● 1tbsp vegetable oil ● 1cm piece of fresh root ginger, peeled and finely diced or shredded ● 1 red chilli, deseeded and shredded ● 1tsp black mustard seeds ● 1tsp cumin seeds ● 1tsp ground turmeric ● 400g sweet potatoes, peeled and cubed ● 2 juicy tomatoes, chopped ● 200g baby spinach leaves ● Salt and freshly ground black pepper
STEP 4 While the fish is cooking, heat the oil in a large frying pan, add the ginger, chilli and seeds and cook for 2 mins. Stir in the turmeric and sweet potatoes and cook for 5 mins. Add 2–3 tablespoons water and the tomatoes, then cover and simmer gently for 10 mins. Stir in the spinach and, as soon as it wilts, remove the pan from the heat. Season to taste with salt and pepper. STEP 5 Serve with the yoghurt.