1. Place the tomatoes in a large saucepan and cook, over a medium heat, for 10 minutes or so, until reduced by half. 2. Meanwhile, toast the coriander and cumin seeds in a dry frying pan until golden and aromatic - this should take about 30 seconds. Transfer the spices to a food processor. 3. Add the parsley, garlic, jalapeno pepper, fresh cilantro and black pepper. Process to a paste. 4. When the tomatoes have reduced, stir in the spice paste and bring to the boil, stirring well. 5. Preheat the oven to 400°F 6. Leave sauce to cool and add then add the lemon juice. 7. Lay the fish out in a large casserole dish and pour over the sauce. Cover and bake for about 20 minutes, until the fish is cooked through. Serve straight away. ---------------------------------------------------------------------------
Nutrition
Ingredients
