Blue-eye with sumac and coriander
Sumac is a Middle Eastern ground spice that is a burnt-red colour with a slight lemon flavour. You can buy it from gourmet food stores and Middle Eastern grocery shops. You'll nned to marinate the fish for an hour before frying.
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Blue-eye with sumac and coriander.
- 4 blue-eye fillets, boneless (about 200g each)
- 3 tbsp sumac
- 1/2 cup coriander leaves
- 200ml olive oil
- Lemon wedges for serving
- Press the fish onto the sumac to evenly coat and place in a shallow dish big enough for 4 pieces. Sprinkle with coriander and gently pour over the olive oil. Leave to marinate in the fridge for at least an hour.
- Preheat the oven to 180C. Sear the fish on both sides in a frying pan over high heat, then transfer to an ovenproof dish. Bake for 5-10 minutes, or until just cooked through.
- Serve with couscous and a rocket salad, with lemon wedges on the side.