• 600g white fish fillets, skinned • Zest and juice of 6 limes or 4 lemons • 1 Tbsp salt • ¼ tsp Tabasco sauce • 1 Tbsp coriander seeds, crushed • 1 Tbsp olive oil • 2 spring onions, chopped • 420g diced tomatoes • 1 tsp oregano • ¼ cup chopped parsley
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.
