Serving: 4 portions
Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes
Ingredients
For the Shallot, Raisin, and Coriander Salsa:
- 1 Shallot, diced in 3-5 mm. pieces
- ½ cup Golden Raisins, roughly chopped
- 2 tbsp Lime Juice
- To taste, Salt
- To taste, Cracked Pepper
- 1 cup Coriander Leaves, roughly chopped
- 1 tbsp Extra Virgin Olive Oil
For the U.S. Yellow Peas and Fish:
- 1 tbsp Extra Virgin Olive Oil or Cooking Oil
- 1 Shallot, diced in 3-5 mm. pieces
- 1 tbsp Garlic, sliced
- 1 cup Tomatoes, diced
- 1 cup Carrots, peeled and sliced into very thin rounds
- 2 cups U.S. Yellow Peas, cooked and drained
- 1 tsp Fresh Chili, sliced
- ½ cup Fish Stock
- To taste, Salt
- 600g White Fish (Cod, Halibut, Alaska Pollock, or Basa), cut into 150g. portions
- To taste, Salt
- To taste, Ground White Pepper
Directions
Preheat:
- Prepare a rack in the middle of the oven and preheat to 180°C.
For the Salsa:
- In a bowl, combine lime juice, ¼ tsp of salt, cracked black pepper, shallots, and raisins. Mix gently and set aside.
- Just before serving, add olive oil and chopped coriander.
For the U.S. Yellow Peas and Fish:
- Heat oil in an ovenproof frying pan over medium heat.
- Add shallots and sauté until golden.
- Add garlic, tomatoes and chili, and sauté briefly.
- Increase the heat to medium-high and add U.S. Yellow Peas and carrots. Sauté for a short time.
- Add the fish stock and bring to a boil and simmer until reduced by half, then season with salt.
- Remove from heat, keeping the mixture in the ovenproof pan.
- Season the fish with salt and white pepper and place it on top of the sautéed U.S. yellow pea mixture.
- Transfer the pan to the preheated oven.
- Bake until the fish is fully cooked, about 15-20 minutes, depending on the thickness of the fish. Remove from the oven.
- Spoon the salsa over the fish and serve.
