This is simple and delicious, with the chilli relish adding a real kick to a plain piece of cod or haddock.
The following quantities serve 2. If you have a lot of tomatoes to use up, you can increase the quantities for the tomato and onion jam as this will keep in the fridge for a couple of days and is lovely cold.
Pan-Fried Fish with Spicy Tomato and Onion Jam
Ingredients:
- 2 pieces of white fish, such as cod or haddock, approximate weight 300 - 350 grams
- 1 medium onion
- 1 mild red chilli
- 12 cherry tomatoes
- 1 desertspoon olive oil
- 1 desertspoon balsamic vinegar
- 1 teaspoon sugar
- 4 large carrots
- 1 large potato
- 1 desertspoon creme fraiche
- salt and pepper
Method:
- First, make the tomato and onion jam. Peel the onion and cut it in half, then slice lengthways into long, thin moon-shaped pieces. Gently heat the oil in a small frying pan or sauce pan, and add the onion along with the sugar. Cook on a low heat for 10 minutes until starting to soften.
- De-seed and finely chop the chilli, and add to the pan along with the balsamic vinegar. Cook for a further 5 minutes over the same low heat.
- Cut the tomatoes in half and add to the pan along with freshly ground black pepper to taste. Give everything a good stir and leave to cook gently while you get on with the other parts of the dish. Give the jam an occasional stir - the tomatoes will gradually collapse and the consistency will become dark and sticky.
- Peel the carrots and the potato and cut into evenly sized pieces. Add to a pan of boiling water and allow to cook until soft (check by inserting a knife into one of the pieces) - this should take 10 - 12 minutes.
- Meanwhile, heat a splash of oil in a frying pan large enough to hold both pieces of fish. You should cook the fish according to pack instructions as timings will depend on the size and type of fish you have chosen, but two pieces of haddock with a total weight of around 300g should take about 10 minutes to pan fry.
- Add the fish to the pan skin-side down, and fry over a medium heat for 5 minutes. After this time, carefully turn the fish over and season the skinless side with plenty of freshly ground black pepper. Once you have turned the fish, avoid the temptation to keep turning it as this will lead to the fish breaking up.
- Once the carrots and potatoes are cooked, drain well and put back into the saucepan. Add the creme fraiche and some salt and pepper, and mash until smooth.
- Serve the fish with the mash and a good serving of the tomato and onion jam.
The copyright of the article Pan-Fried Fish with Spicy Tomato and Onion Jam in Dinner Recipes is owned by Elizabeth Gregory. Permission to republish Pan-Fried Fish with Spicy Tomato and Onion Jam in print or online must be granted by the author in writing.
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