Baked Fish in Masala and Tomato Sauce

Ingredients

2tsp Ground Coriander
580g Pollock Fillet
4tbsp Vegetable Oil
2tbsp Ground Cumin
4 cloves Fresh Garlic
1tsp Ground Tumeric
1 Lemon
400g Fresh Tomatoes
150g Onions
120g Red Pepper
1/4tsp Chilli Powder
30g Fresh Coriander
5 Naan Bread

Method

1. Preheat oven to 190ºC/Gas mark 5.

2. Mix together the 1/2 the oil, tomato puree, garlic, ground coriander, cumin, turmeric and lemon juice.

3. Leave 2 tablespoons of marinade for the sauce.

4. Marinade fish with the remaining spice mix and allow to marinate for 30 minutes.

5. Heat 3 tbsp of oil in a non-stick pan.

6. Add the chopped onions, pepper, chilli powder and 2 tbsp of the spice mix and fry on medium/low heat until cooked

and thickened.

7. Place the fish into a large tray and roast (turn over 1/2 way through cooking) cook until the fish is flaky (approximately

10-15 minutes).

8. Serve the Masala fish with a spoon of sauce, garnish with fresh coriander and Naan bread fingers.