The cooking time will depend on the thickness of the fillets. Chunky cod fillets, for example, will take longer than thinner, more delicate fillets.
ingredients
serves 4
4 large white fish fillets, such as cod, haddock or hoki, about 6 ounce each
Spice Mixture
3 garlic cloves, peeled and crushed
grated zest and juice of 1 lemon
grated zest of 1 lime
2 tbsp chopped cilantro
2 tbsp chopped parsley
large pinch of powdered saffron
large pinch of ground turmeric
1 tsp ground cumin
1/2 tsp ground cinnamon
1 - 2 tsp hot chilli sauce
2 tsp muscovado sugar
1 tbsp sweet paprika
4 tbsp olive oil
salt and pepper
method
1. Combine all the ingredients for the spice mixture in a bowl, seasoning with plenty of salt and pepper. Whisk together with a fork.
2. Spoon the spice mixture evenly over the fish fillets and rub it well in, making sure that each piece is completely coated. Leave to marinate in a cool place for 30 minutes to 1 hour, no longer or the acid in the marinade will begin to 'cook' the fish.
3. Wrap each fish fillet in a piece of foil and put on a baking sheet. Bake at 200°C (180°C fan oven) for about 10 - 15 minutes until the fish flakes easily when tested with a fork.
4. Unwrap and lift each fish fillet on to a warmed plate. Pour the liquid from each parcel over the fish.
Serve straightaway, with herbed cracked wheat salad, or other salad and rice.
23 users have helped to rate this recipe.
