By Louise Bell
- Whiting, filleted – about 150g per person
- Couple of cloves garlic
- Ripe tomatoes
- Coriander seeds
- Cayenne pepper or chilli flakes
- Salt and pepper
- Olive oil for cooking and then for drizzling at the end
- Herbs for sprinkling
First, make a loose tomato sauce. Start by heating through a couple of cloves of crushed garlic in some olive oil, add a spoonful of crushed coriander seeds, followed by the roughly chopped ripe tomatoes (I used a mix of big and small red and yellow tomatoes from the greenhouse). Add a pinch of cayenne pepper or chill flakes, plus salt and pepper, and simmer until the tomatoes start to break down.
At this point, I seasoned the whiting and popped it into the sauce to cook through. That took just a few minutes. That’s it!
Serve with a sprinkle of parsley and a drizzle of good olive oil. We had it with some chargrilled veggies and a dollop of spicy North African green sauce, made by whizzing together garlic, spring onions, a small bunch of parsley and one of coriander, a spoonful or so of toasted cumin and coriander seeds and a good few gluts of olive oil, but harissa would do just as well.