Spiced Fish on Lentil and Herb Salad My pantry always has tins of cooked lentils and beans. When combined with one of the many great spice mixes on the market, it means I can whip up a substantial meal with very little effort. 600 grams firm fish fillets 1 tablespoon Indian spice mix (I used Simon Gault’s Flavours of India) olive oil and knob of butter for cooking Lentils 1 tablespoon olive oil 1 red onion, thinly sliced 2 cloves garlic, crushed 2 teaspoons Indian spice mix
2 × 400 gram tins brown lentils, drained and rinsed small handful coriander, chopped sea salt and freshly ground pepper To serve cooked asparagus or green beans thick plain yoghurt lemon wedges
Cut the fish into large pieces and sprinkle with the spice mix. Heat a little oil and the butter in a large sauté pan and cook the fish until golden and just cooked through. Keep warm. Lentils: Heat the oil in a sauté pan and cook the onion and garlic until tender. Stir in the spice mix then the lentils and cook for a few minutes. Season and stir in the coriander. To serve: Place the lentils and asparagus or beans on plates and top with the fish. Add dollops of yoghurt and drizzle with a little olive oil and a grind of pepper. Serves 4
Fish, Chickpea and Green Olive Tagine ‘Tagine’ refers to both a conical-lidded vessel and the slow cooked dishes cooked in it. The lid traps moisture and aromas during cooking, creating food that is moist and succulent. 1 kilogram thick, firm white fish fillets 3 tablespoons olive oil 1 onion, thinly sliced 1 carrot, diced 2 sticks celery, thinly sliced 2 cloves garlic, crushed 2 tablespoons tomato paste 1 teaspoon each ground cumin, coriander and ginger 1 teaspoon sweet smoked paprika ½ teaspoon ground turmeric
1 × 400 gram tin whole cherry tomatoes or crushed Italian tomatoes 1 × 400 gram tin cooked chickpeas, drained and rinsed small handful each coriander and flat-leaf parsley, chopped plus extra for serving 1 cup large green olives 1 cup fish, chicken or vegetable stock zest 1 lemon 2 tablespoons lemon juice sea salt and freshly ground pepper
Cut the fish into 8cm pieces. Heat the oil in the base of a tagine or large sauté pan. Add the onion, carrot and celery with a good pinch of salt and cook until soft. Add the garlic, tomato paste and the spices and cook for 1 minute, then add the tomatoes, chickpeas, herbs, olives and the stock. Season and simmer for 5 minutes. Add the fish and turn to coat in the sauce. Cover and cook for 10 minutes or until the fish is cooked. Add the lemon zest and juice just before serving. To serve: Scatter with herbs and serve with couscous or crusty bread. Serves 6 D ISH
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