2 coley fillets
1/2 pack of coriander
2 green chillies, deseeded
2 cloves of garlic
baby new potatoes (as many as you want)
4 tbsp natural yogurt
1/2 tsp sugar
1/2 green cabbage, finely shredded
Place 1/2 pack of coriander (or as much as you like) into a food processer with 2 deseeded green chillies and 2 cloves of garlic. Blitz until you have a rough paste.
Add 4 tbsp. natural yogurt and 1/2 tsp of sugar to the paste and blitz again until combined.
Place 2 coley fillets on individual sheets of foil and cover each fillet in the paste. Gather the foil around the fish to form a loose parcel and place in the oven at 180°c fan for 15 minutes.
Meanwhile, boil some baby potatoes in salted water until just tender. Drain and return to the pan and lightly crush with the back of the fork. Set aside and keep warm.
Place a large lidded pan on a medium high heat and add a good nob of butter. Add the shredded cabbage and sauté for 2-3 minutes. Add a splash of water to the pan and cover. Leave to cook for another few minutes until cooked. Keep warm until you’re ready to serve.
Sauté the samphire in a pan with some butter over a high heat until cooked.
Place the samphire on the plate, top with a portion of the crushed potatoes, layer the cabbage on top and then gently place the fish on top. Pour over any cooking sauce from the fish and garnish with chopped green chilli.
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