Serves 4

4x 180g fillets of cod

1 tsp black onion seed

½ tsp carom seed

1tsp salt

1 tbsp chopped coriander stalk

½ inch piece of ginger chopped

2 tbsp vegetable oil

2 tbsp butter

Juice of 1 lemon

For the green spiced crumbs

100g Japanese bread crumbs

½ tsp sugar

3 tbsp green coriander chutney (see pg xx)

Mix together the bread crumbs with chutney and sugar and dry in a warm oven for 30 minutes or so.

Method

Season the fish with onion seeds, carom seeds, salt, coriander stalk and chopped ginger and set aside for 5 minutes.

Heat a non stick frying pan and drizzle with oil. When the oil is hot, add the fish, skin side down and cook on high heat for 3-5 minutes (depending upon the thickness of the fish) without moving the fish. Let the skin get a nice crust, then turn the fish over and cook the other side for another 3 minutes or so. Remove the fish on to a dish, sprinkle generously with the green spiced bread crumbs and bake in a hot oven pre-heated at 220 deg C for another 3-4 minutes until the fish is cooked and the crust gets crisp.

Remove from oven , squeeze with lemon juice and serve either on its own or with the chickpea chorizo as an accompaniment.