Baked Fish With Mint & Mango Relish
This delicious recipe combines flaky cod fillets with a flavorful relish made of mango, chilli, cumin, ginger, mint, and mango chutney. Topped with a crispy bread crumb mixture infused with garam masala and turmeric, the dish bakes to perfection, creating a delightful blend of textures and flavors that will surely impress your taste buds. Serve this dish with a side of fresh green salad for a well-rounded and satisfying meal.
— Constant Cookbook
Ingredients
- 4 x 150g thick line-caught skinless cod fillets
- 1 green chilli , finely chopped - seeds in or out, it's up to you
- 1 small ripe mango , finely diced
- 1 tsp ground cumin
- ½ finger-length piece fresh root ginger , grated
- large handful mint leaves, shredded
- 1 tbsp mango chutney
- juice ½ lime
- 85g crustless stale white bread
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tbsp olive oil
Instructions
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 249 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.64 milligram of sodium
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