Samkeh Harra (Spicy Baked Cod with Coriander, Chilli and Tomato)

Ingredients

• 600 g cod loins
• 1.5 tsp ground cumin
• 2 lemon
• 4 tbsp olive oil
• 6 garlic cloves
• 2 red chilli
• 1 green pepper
• 60 g fresh coriander
• 400 g chopped tomatoes
• 1 tsp ground coriander
• 300 g basmati rice

Method

1. 1

   Heat the oven to 200C (180C fan, gas 6). Season the cod loins with ½ tsp cumin, a pinch of salt and the juice of half a lemon and lay them in an oiled baking dish.

2. 2

   Heat the olive oil in a frying pan over a medium heat and fry the crushed garlic, sliced red chillies and diced green pepper for 4 minutes. Add three-quarters of the chopped coriander and stir until wilted.

3. 3

   Add the chopped tomatoes, the remaining cumin, the ground coriander, the juice of 1 lemon and ½ tsp salt and simmer for 8 minutes until thick.

4. 4

   Spoon the sauce over the fish and bake for 15-18 minutes until the fish is opaque and flakes easily.

5. 5

   Meanwhile, rinse the basmati rice and cook in 600ml boiling water with 1 tsp salt, covered, on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

6. 6

   Scatter the fish with the rest of the coriander and serve straight away with the rice and the remaining lemon in wedges.