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