- 2 firm white fish fillets (we used cod)
- 4 lemon slices
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 thyme sprigs
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ cauliflower, cut into wedges
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 10 spring onion, ends trimmed, roots left intact
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 slice sourdough bread, torn into chunks
- 1 red chilli (deseeded if you don't like it too hot)
- 2 garlic clove, sliced
- 10 blanched almond
- 2 ready-roasted red pepper, from a jar
- 1 tomato, peeled (see tip, below)
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ tsp sherry vinegar
Heat oven to 200C/180C fan/gas 6. Put each fish fillet on a large piece of baking parchment and top each with a few slices of lemon and a sprig of thyme. Drizzle with 1 tsp of the oil and season. Fold over the top edges of each piece of parchment to make a seal, then scrunch up the ends like a sweet wrapper. Put the parcels on a baking sheet and bake in oven for 15 mins.
Meanwhile, steam the cauliflower for 4 mins, then add the spring onions for 3 mins more or until tender. Pat dry, then toss the veg in 2 tsp olive oil and season. In a large frying pan, toast the bread pieces in the remaining oil, then add the chilli and garlic, and cook for 1 min. Tip into a food processor with the nuts, peppers, tomato and vinegar, and pulse until you have a rough paste. Season and put to one side.
Wipe then heat the frying pan. Add the cauliflower wedges and spring onions, and cook for a few mins each side to brown. Serve alongside the fish and sauce.
How to score tomatoesBoil the kettle and score a cross on the bottom of your tomato. Put in a bowl, cover with boiling water and leave for 20 seconds or so. The skin should start to peel back – remove from the water and peel away all the skin.