Serves: 4
INGREDIENTS
4 x 200 gram fish fillets
Marinade
4 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika, sweet smoked or plain
1⁄4 teaspoon chilli powder
2 cloves garlic, crushed
finely grated zest 1 lemon
2 tablespoons chopped coriander
To finish
3 zucchini, sliced on the diagonal
2 tablespoons currants
juice of 1 lemon
2 medium vine tomatoes, diced
2 spring onions, thinly sliced
2 tablespoons chopped flat-leaf parsley or mint
METHOD
Marinade: Blend all the ingredients in a food processor until smooth. Tip into a shallow dish, add the fish and turn to coat. Cover and refrigerate if not using immediately. The fish can be marinated several hours ahead.
Heat a sauté pan with a little olive oil. Season the fish and cook on all sides until just cooked through. Reserve the remaining marinade. Transfer to a plate and cover loosely to keep warm. Do not wash the sauté pan.
Add a little more olive oil to the pan and scrape in the remaining marinade. Add the zucchini and currants and cook for 3-4 minutes until the zucchini has started to soften and is lightly golden. Add the lemon juice, tomatoes and spring onions and cook for 2 minutes. Season and stir in the herbs.
To serve: Spoon the zucchini mixture onto serving plates and top with the fish. Serve with Couscous Cakes and Spinach and Mushroom Salad.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.