Baked fish with mint & mango relish
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 4 x 150g thick line-caught skinless codfillets
- 1 green chillifinely chopped - seeds in or out, it's up to you
- 1 small ripe mangofinely diced
- 1 tsp ground cumin
- ½ finger-length piece fresh root gingergrated
- large handful mintleaves, shredded
- 1 tbsp mango chutney
- juice ½ lime
- 85g crustless stale white bread
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tbsp olive oil
Nutrition: per serving
- kcal249
- fat5g
- saturates1g
- carbs22g
- sugars10g
- fibre2g
- protein30g
- salt0.64glow
Method
step 1
Heat oven to 200C/180C fan/gas 6 and put the fish fillets in a roasting tin. Combine the chopped chilli, mango, cumin, ginger, mint, mango chutney and lime juice. Spoon a quarter of the relish on top of each fillet and pat it down into an even layer with your fingers.
step 2
Put the bread in a food processor with the garam masala and turmeric and whizz to fine crumbs. Add the olive oil and give the processor one final pulse to mix everything together.
step 3
Spoon the crumbs over the relish-topped fillets. Cover the tin with foil and bake for 10 mins. Remove the foil and continue cooking for another 5 mins until the fish flakes easily and the crumbs have crisped on top. Serve with a green salad – see recipe, below.
