Fish fillet with Indian spices

Serves 2

This recipe would work with many kinds of fish including cod and monk, but red snapper or swordfish would be our top choices.

2 fillets about 200g / 7ozs each

1 tsp salt

Half tsp red chilli powder

1 tsp black onion seeds

Half tsp carom seeds

A little vegetable oil

1 Defrost the fish slowly in your fridge overnight.

2 Blend together the chilli powder, black onion and carom seeds using one tablespoonful of oil.

3 Pat the fish dry with a kitchen towel then rub your spicy mixture onto the flesh side of the fish. Leave for at least four hours.

4 Turn oven to 200C/400F/Gas 6. When it reaches this temperature, put the fish on an oiled baking tray and slide into your oven. The fish should be ready in about 10 minutes, perhaps a little longer.

5 Serve with pepped up mashed potato (add any or all of mustard, ginger, coriander, greeb chilli) and a generous helping of lime pickle.