This recipe states cod, but feel free to use any thick white fish, such as like pollack, haddock, coley or halibut. In my opinion, nigella and carom seeds partnered with any kind of fish is a match made in heaven. The sparing use of spices still allows for the flavours of the fish to be appreciated. A Chickpea Curry makes for an excellent accompaniment. The green spiced breadcrumbs add colour, zing, and texture to the dish. Your guests will be impressed!
Ingredients – Serves 4
- 4 x 180g fillets of cod
- 1 teaspoon nigella seeds
- ½ teaspoon carom seeds
- 1 teaspoon salt
- 1 tablespoon chopped coriander stalks
- 1cm piece of ginger, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- juice of 1 lemon
For the green spiced crumbs
- 100g Japanese panko breadcrumbs
- 3 tablespoons Green Coriander Chutney (link to recipe here)
- ½ teaspoon sugar
To make the spiced crumbs, Preheat oven to 80–90ºC/Gas Mark ½. Mix together the breadcrumbs, chutney and sugar. Spread the mixture out on a baking tray and dry in the warm oven for 30 minutes or so.
Preheat oven to 220ºC/Gas Mark 7.
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.
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. 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. 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. 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.
Remove the fish from the oven, squeeze with lemon juice and serve either on its own or with chickpea curry.
The Chef: Executive Chef and CEO Vivek Singh
Vivek is the founding chef of The Cinnamon Collection since its launch in 2001 and defined the ground breaking food philosophy for which The Cinnamon Club is so well known. Vivek has always believed that as with other creative forms, Indian cuisine should also evolve over time.
By designing from the very outset a menu based wholly on modern Indian dishes, Vivek placed himself firmly at the forefront of the movement to take Indian cuisine ‘beyond authenticity’. Following up on the success of his modern Indian cuisine Vivek and his team launched Cinnamon Kitchen and Anise in the City in 2008.
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