This new idea for white fish with a crunchy, spicy topping is bound to become a favourite – and it’s low-fat too
Prep:15 mins
Serves 4
4 x 150g thick line-caught skinless cod fillets1 green chilli, finely chopped – seeds in or out, it’s up to you1 small ripe mango, finely diced1 tsp ground cumin½ finger-length piece fresh root ginger, gratedlarge handful mint leaves, shredded1 tbsp mango chutneyjuice ½ lime85g crustless stale white bread1 tsp garam masala½ tsp turmeric1 tbsp olive oil
STEP 1Heat oven to 200C/180C fan/gas 6 and put the fish fillets in a roasting tin. Combine the chopped chilli, mango, cumin, ginger, mint, mango chutney and lime juice. Spoon a quarter of the relish on top of each fillet and pat it down into an even layer with your fingers.STEP 2Put the bread in a food processor with the garam masala and turmeric and whizz to fine crumbs. Add the olive oil and give the processor one final pulse to mix everything together.STEP 3Spoon the crumbs over the relish-topped fillets. Cover the tin with foil and bake for 10 mins. Remove the foil and continue cooking for another 5 mins until the fish flakes easily and the crumbs have crisped on top. Serve with a green salad – see recipe, below.
