This spicy but fresh dish delivers big flavours with a punch!
Things you will need
Two portions of white fish (Im using cod fillets that were skinned in the fish mongers)
Ginger garlic coriander (fresh and blended together) 2tsp
Sea Salt to taste
Small drizzle of oil
Ras El Hanout
Dried rose petals
Toasted almond slices
What you need to do
Pre heat the oven 180 fan
Sprinkle a pinch of sea salt on the top side of each piece of fish
Next spread a tsp of the ginger, garlic and coriander mixture over each piece of fish
Now sprinkle a piece of parchment paper with the Ras El Hanout spices
then with each piece of fish place them face down moving over the paper to get every last spice onto the fish.
Heat a non stick oven proof pan with a tiny drizzle of oil
When the oil is sizzling, place the fish again face down into the hot pan until it is brown about a minute should do it, then turn it face up and place the pan in to the preheated oven for about 10 mins depending on the thickness of the fish.
When its cooked through, remove from the oven
I love serving this with either cooked spinach or steamed thin green beans.
Carefully place the fish on top of your chosen vegetable then add a sprinkle of toasted almonds and dried rose petals.
Looks and tastes amazing!