The cooking time will depend on the thickness of the fillets. Chunky cod fillets, for example, will take longer than thinner, more delicate fillets.
4 large white fish fillets, such as cod, haddock or hoki, about 6 ounce each
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
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.
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