Serves: 4
INGREDIENTS
4 x 200 gram fish fillets
Marinade
4 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika, sweet smoked or plain
1⁄4 teaspoon chilli powder
2 cloves garlic, crushed
finely grated zest 1 lemon
2 tablespoons chopped coriander
To finish
3 zucchini, sliced on the diagonal
2 tablespoons currants
juice of 1 lemon
2 medium vine tomatoes, diced
2 spring onions, thinly sliced
2 tablespoons chopped flat-leaf parsley or mint
METHOD
Marinade: Blend all the ingredients in a food processor until smooth. Tip into a shallow dish, add the fish and turn to coat. Cover and refrigerate if not using immediately. The fish can be marinated several hours ahead.
Heat a sauté pan with a little olive oil. Season the fish and cook on all sides until just cooked through. Reserve the remaining marinade. Transfer to a plate and cover loosely to keep warm. Do not wash the sauté pan.
Add a little more olive oil to the pan and scrape in the remaining marinade. Add the zucchini and currants and cook for 3-4 minutes until the zucchini has started to soften and is lightly golden. Add the lemon juice, tomatoes and spring onions and cook for 2 minutes. Season and stir in the herbs.
To serve: Spoon the zucchini mixture onto serving plates and top with the fish. Serve with Couscous Cakes and Spinach and Mushroom Salad.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.