|600 g||Cod fillets (Main)|
|1 Tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|1 tsp||Ground cumin|
|1 tsp||Ground paprika|
|1 tsp||Ground coriander|
|2 Tbsp||Fresh ginger|
|400 g||Crushed tomatoes|
|2 Tbsp||Sesame seeds|
|2 Tbsp||Fresh coriander|
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- Heat oven to 180 degC. Place hoki or cod fillets in ungreased baking pan. Drizzle with lemon juice of a lemon and olive oil, then season with salt and pepper. Bake for 15 minutes, then remove from the oven and pour off any liquid.
- While the fish is baking, heat a little oil in a saucepan, add dry spices and ginger, then cook for 1 minute. Add tomatoes and simmer for 10 minutes until liquid is reduced and sauce thickened. Season with salt and pepper, to taste.
- Pour sauce over fish, sprinkle with sesame seeds and return to the oven for 10 minutes or until the fish flakes easily with a fork and is therefore cooked.
- Sprinkle with chopped coriander and serve.