Fish in citrus sauce

Babiche Martens

Fish is great with citrus, whether it's a whole barbecued fish stuffed with lemons, limes and herbs or just a wee squeeze on the top of the finished dish. When dishes are as simple as these, I like to serve them with smashed potatoes and a salad or asparagus. The fresh flavours of spring...

Ingredients

600 g	White fish fillets, skinned (Main)
6	Limes, or 4 lemons, freshly zested and juiced
1 Tbsp	Salt
¼ tsp	Tabasco sauce
1 Tbsp	Coriander seeds, crushed
1 Tbsp	Olive oil
2	Spring onions, chopped
420 g	Diced tomatoes
1 tsp	Fresh oregano
¼ cup	Fresh parsley, chopped

Directions

1. Place fish fillets into a flat dish. Pour over lime zest and juice, and sprinkle with salt, Tabasco and coriander seeds. Cover and marinate overnight. It will appear cooked.
2. Heat oil in a frying pan. Add spring onions and cook 3-4 minutes. Add tomatoes, oregano and chopped parsley. Simmer for 5 minutes until slightly thickened.
3. Strain marinade from fish, reserving it to add later. Place fillets into tomato sauce, cover and cook for 5-10 minutes or until fish is tender and just cooked through.
4. Pour over reserved marinade and gently stir through.
5. Carefully plate fish and spoon over sauce.