Recipes

Fish Creole Serves 4 Skin fish and cut into chunks. Squeeze the juice from limes over fish and marinate for 20 minutes. Meanwhile, fry the garlic, spring onions in half the oil. Add the chillies, fresh and dried tomatoes and simmer 10 minutes. Add the wine and continue to simmer for a further 5 minutes. Transfer to a shallow ovenproof dish. Season with hot pepper sauce. Strain marinade and dry fish on kitchen paper. Coat fish in flour and fry gently in remaining oil until golden brown but not cooked through. Lay fish on top of tomatoes. Cover and cook in the oven at 200°C (400°F/Gas mark 6) for 10 minutes.

Ingredients 700 g (1½ lb) hoki or cod fillet 2 limes 2 cloves garlic 8 spring onions 30 ml (2 tbsp) oil 2 green chillies, de-seeded and thinly sliced 700 g (1½ lb) British Classic Tomatoes, peeled and sliced 6 dried sundried tomatoes, soaked and chopped 150 ml (¼ pint) white wine 1.25-2.5 ml (¼-½ tsp) hot pepper sauce 50 g (2 oz) flour