Cumin Spiced Fish with Mango Salsa

This recipe is from Laura Santtini’s wonderful Flash Cooking.  She uses halibut in the book but I couldn’t get any so I used haddock and it tasted great.  I’ve also used alphonso mangoes so the cubes hold their shape well. These are pretty easy to find in supermarkets now.

You’ll need

• 1 tsp cumin seeds
• 1/4 tsp salt flakes
• 2 haddock fillets
• 1 ripe mango – I used an alphonso
• 1/2 red onion
• Bunch of fresh coriander
• 2 tbsp extra virgin olive oil
• 1 lime – zest and juice
• 1 tsp tumeric powder
• 1 tsp mango or lime chutney
• 3 tbsp greek yoghurt

To make them

1. Preheat the oven to 180C
2. First make the yoghurt dressing by mixing the tumeric, chutney and 1 tbsp of finely chopped coriander leaves to the yoghurt. Give it a mix and pop it in the fridge.
3. Next make the mango salsa.  Chop the mango flesh and onion into cubes and plonk into a medium sized bowl.
4. Add a handful of chopped coriander leaves, the olive oil and the lime  juice and zest.
5. Season this to your preference with salt and pepper and pop it in the fridge.
6. Place the fish fillets into an ovenproof dish or baking tray (skin side down)
7. Mix the cumin seeds and salt flakes together and then pat these onto the fish fillets.
8. Drizzle the fish with some olive oil and then bake for about 10-15 minutes.
9. Serve straight away with the mango salsa, drizzle of olive oil and a dollop of the yoghurt.