Spiced Haddock and Tomato
|1 tbsp||sunflower oil|
|Juice of ½ a lemon|
|¼ tsp||cumin seeds, roasted (see method below)|
|½ tsp||roasted fennel seeds|
|4||green chillies, crushed or finely chopped|
|1 level tsp||tikka paste|
|10—12||oven-cooked tomatoes (see method below)|
|a small knob of fresh ginger, cut into thin matchsticks|
First, roast the tomatoes. Pre-heat the oven to 100C / gas mark ¼. Cut the tomatoes in half. Take out the stalk, then cut each tomato into three equal wedges. Pour 3 tablespoons of olive oil into an oven tray, adding the salt and black pepper, then add the tomatoes and 4 unpeeled cloves of garlic. Lightly and carefully massage the oil over the tomatoes. Place in the oven for 6 hours.
To roast the cumin seeds, place them in a small pan and put them over a gentle heat for about 1 - 1½ minutes. They will take on a slightly darker colour. You've got to be very careful here, as if they're roasted too long they will burn and this will produce a bitter taste. When they are ready, take the pan off the heat and allow the cumin to cool.
Put the oil, yoghurt and lemon juice into a medium to large bowl and whisk together. Add the salt, spices, green chillies, tikka paste and roasted tomatoes and keep stirring until you have an evenly textured marinade. Stir in the fresh ginger.
Dip each haddock fillet into the marinade and turn so that each piece is well coated. Put the fillets on a baking tray and set aside for 30 minutes.
Preheat the oven to 190°C/gas mark 6 and roast for 12 minutes, or until the fish is cooked through (the timing will depend on the size of the fillets).