Spanish Picota Cherry Salsa with Baked White Fish

Spanish Picota Cherry Salsa with Baked White Fish

Celebrate the arrival of Spanish Picota Cherry season with this cherry-packed salsa & baked white fish.

“The Russians have a recipe for sour cherry sauce with sturgeon. The contrast of the white fish with the crimson fruit is stunning. Here I’ve used Spanish Picota cherries to make a salsa, it works so well as a contrasting flavour. The key to a good salsa is chopping.

Take your time to finely slice the ingredients, it will look attractive and the flavours will be balanced. Each mouthful should contain a little of each ingredient” – Kerstin Rodgers*

For the Spanish Picota cherry salsa:
• 100g Spanish Picota cherries, pitted and finely chopped
• 2 limes, juice of 1 green chilli, deseeded and finely sliced
• 1/2 red onion, finely sliced handful fresh dill or coriander
• 1 tbsp sea salt

For the fish:
• 2 plaice or haddock filets
• 1/2 lemon, thinly sliced
• 2 tbsp olive oil
• sea salt and pepper, freshly ground

For the Picota cherry salsa:
1 Pit and chop the Picota cherries, adding them to a bowl.
2 Squeeze the fresh lime juice into the bowl.
3 Add the red onion and green chilli.
4 Add the dill and or coriander then add the salt.
5 Place in the fridge until the fish is ready.

For the fish:
1 Preheat the oven to 200oC, wash the fish filets and dab dry with kitchen paper.
2 Put baking parchment on a flat baking tin.
3 Lay down the fish filets, tucking the lemon slices underneath.
4 Season with salt and pepper and drizzle with olive oil.
5 Place the tray on the top shelf of the oven and cook for 7 to 10 minutes, depending on the thickness of the filets.
6 Remove from the oven and put a generous spoonful of the Picota cherry salsa on each filet, serve hot or lukewarm.

Recipe courtesy of Kerstin Rodgers aka Ms Marmite Lover

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