All recipes serve four
HAKE WITH POTATOES AND SPICES
4 waxy potatoes
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp coriander seeds
2 garlic cloves, peeled and finely chopped
1 tbsp finely chopped parsley
2 tbsp roughly chopped coriander
1 tsp hot paprika
olive oil
juice of half a lemon
1 tsp balsamic vinegar
4 fillets hake, each about 180g
2 sticks celery, finely chopped
1 onion, peeled and finely chopped
2 garlic cloves, peeled and thinly sliced
1 400g tin tomatoes
Peel, roughly chop and boil the potatoes, then drain and reserve. Heat a dry frying pan and briefly toast the cumin, mustard and coriander seeds. Transfer the seeds to a pestle and mortar and grind to a powder. Add in the garlic, parsley, coriander and paprika and pound to a thick green, sticky paste. Whisk in two tablespoons of the oil, the lemon juice and vinegar. Season the fish and spread the paste over the flesh side.In a shallow saucepan soften the onion and celery in three tablespoons of oil for 10-15 minutes. Add the garlic and potatoes, stir and then add the tomatoes and a glass of water. Season well. Lower the fish in, skin side up, cover and poach, stirring occasionally, for eight to 10 minutes.
ROAST COD, WHITE BEANS AND SAFFRON
2 400g tins of haricot beans, rinsed and drained
generous pinch saffron strands
olive oil
1 onion, peeled and finely chopped
2 large chorizo, cut on the diagonal
2 garlic cloves, peeled and chopped
1 tbsp finely chopped flat-leaf parsley
zest of 1 lemon and 1 lemon to serve
4 firm thick fillets cod
Add four tablespoons of hot water to the saffron and set aside. Heat four tablespoons of olive oil and sauté the onion for 10-15 minutes. Add the chorizo and cook so it just starts to leach its colour. Add the beans, garlic, parsley and lemon zest. Toss well in the oil and pour in barely enough water to cover. Cook gently for 20 minutes, then remove from the heat. Heat the oven as high as it will go. Lightly oil the cod, season well and place on a roasting tray, skin side down. Spoon the saffron strands and liquid over the top and roast for eight to 10 minutes. Serve cod on top of the beans, with a lemon wedge.
ROAST SEA BREAM, BRAISED LENTILS AND CORIANDER VINAIGRETTE
1 tsp cumin seeds
2 cardamom pods, remove seeds and discard pods
half tsp black mustard seeds
1 onion, peeled and finely chopped
olive oil
100g Puy lentils
2 garlic cloves, peeled and finely chopped
3cm piece of ginger, peeled and finely chopped
400ml chicken stock
4 sea bream
bunch coriander
one and a half lemons
Heat a dry frying pan and toss the spices in the hot pan for a minute. Transfer them to a pestle and mortar and grind. Gently sauté the onion in three tablespoons of olive oil for 10 minutes. Add the lentils, garlic, ginger, cumin, cardamom and mustard seeds. Stir so everything is well coated and add the chicken stock. Bring to the boil, lower the heat and simmer for 20-30 minutes, or until the lentils are cooked. You may need more or less water depending on your lentils. If you need less, strain through a sieve, reserve the lentils and reduce the sauce, then recombine.Preheat the oven to 200 degrees/gas six. Cut three slashes in each side of each fish, rub with olive oil and season well with salt and pepper. Roast for 12 to 15 minutes.Roughly chop the coriander and stir in four tablespoons of olive oil and the juice of half a lemon. Season with salt and pepper. Serve the fish on the lentils, spoon the vinaigrette over the top and add a lemon quarter on the side.