Masala grilled fish on a bed of potatoes Recipe

Serves : 4 servings 

Ingredients : 

- SEA BREAM FILLETS 4, with skin, about 200g (7oz) each

- GROUND CUMIN 1 heaped teaspoon

- CORIANDER SEEDS 1 tablespoon, toasted and coarsely crushed

- LIME JUICE from 1 lime

- GINGER AND GARLIC PASTE 1 tablespoon

- DRIED RED CHILLI FLAKES 2 teaspoons

- SALT 1½ teaspoons

- EXTRA VIRGIN RAPESEED OIL 2 tablespoons

- SALT AND FRESHLY GROUND BLACK PEPPER

- GREEN SALAD to serve (optional)

FOR THE POTATOES
- BUTTER 30g (1oz), plus extra for brushing (optional)

- CUMIN SEEDS 1 teaspoon

- GARLIC 4–5 cloves, thinly sliced

- RED ONIONS 2 small, sliced 3mm (⅛ in) thick

- POTATOES 4, sliced 3mm (⅛ in) thick

Preparation Method :

- Cut the fillets in half or leave them whole–whatever you wish. Place the remaining ingredients in a bowl, mix well, then taste and adjust the seasoning if necessary. Add the fillets, turning them in the masala to coat well. Cover and refrigerate until needed.

- For the potatoes, put the butter in a large frying pan and melt over a medium heat. When foaming, add the cumin seeds and garlic, and sauté until the garlic turns pale brown.

- Add the onions and sauté for 2 minutes, or until soft. Add the potatoes, sprinkle with a little salt and pepper and mix gently. Cover the pan with a lid and cook for about 10 minutes, turning the potatoes at least once until half done.

- Preheat the oven to 200°C/400°F/Gas Mark 6.

- Transfer the potato mixture to a baking dish and arrange the fillets on top, exposing as much of their skin as possible. Season again if you wish. Cook on the middle shelf of the oven for 12–15 minutes, then place on the top shelf or under a hot grill for another 3–4 minutes to crisp the skin on both sides. If you wish, brush the skin with a little softened butter before its final browning.

- Serve straight from the dish, with a green salad, if you wish.

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