Vivek Singh’s Baked Cod With Green Spices

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This recipe states cod, but feel free to use any thick white fish, such as like pollack, haddock, coley or halibut. The green spiced breadcrumbs add colour, zing, and texture to this delectable dish. Your guests are bound to be impressed!


Ingredients
• 4 x 180g fillets of cod
• 1 teaspoon nigella seeds
• 1/2 teaspoon carom seeds
• 1 teaspoon salt
• 1 tablespoon chopped coriander stalks
• 1cm piece of ginger, chopped
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 lemon, juiced

For the green spiced crumbs:
• 100g Japanese panko breadcrumbs
• 3 tablespoons Green coriander chutney
• 1/2 teaspoon sugar

Method
1 To make the spiced crumbs, Preheat oven to 80–90ºC. Mix together the breadcrumbs, chutney and sugar.
2 Spread the mixture out on a baking tray and dry in the warm oven for 30 minutes or so.
3 Preheat oven to 220ºC. Season the fish by sprinkling with the onion seeds, carom seeds, salt, coriander stalks and ginger, then set aside for 5 minutes to allow the seasoning to stick to the fish.
4 Heat a non-stick frying pan and drizzle with the oil. When the oil is hot, add the fish, skin side down, and cook over a high heat for 3–5 minutes (depending upon the thickness of the fish), without moving the fish.
5 Let the skin get a nice crust, then add the butter and as it foams, spoon over the fish to cook in nut-brown butter.
6 Turn the fish over and cook the other side for 3 minutes or so. Repeat the spooning of foaming butter on the other side too.
7 Transfer the fish to an ovenproof dish, sprinkle generously with the spiced crumbs and bake in the preheated oven for just 3–4 minutes until the fish is cooked and the crust becomes crisp.
8 Remove the fish from the oven, squeeze with lemon juice and serve either on its own or with chickpea curry as an accompaniment. 

Recipe courtesy of Vivek Singh, extracted from Spice At Home

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