-
1
First, make the marinade. Clean the fish fillets. Cut each fillet in with a knive, making 3 slices into the fish. Do not cut trough! It is just to push the marinade into the fish.
-
2
Take a little bowl & place all the ingredients for the marinade in here. So, take the orange zest, the parsley, the crushed black peppercorns, the sea salt, the crushed coriander seeds & the sugar & place them all together in the bowl. Mix well.
-
3
Put the marinade on top of the fish & place it into the cut slices. Do this with the 2 fish fillets. any left over topping, put it onto the fish. Put clingfilm over the bowl. Place into the fridge. Leave to marinate for 1 hour.
-
4
When the fish is in the fridge for 40 minutes, boil the sweet potatoes. Take a large cooking pot & fill with hot water. Bring to the boil. When boiling, add the sweet potato chunks. Boil until tender. Drain. Mash. Add some liquid baking margarine. Taste. Keep warm.
-
5
When the fish is marinating, make the dressing. Take a clean jam pot with lid. Put 4 tablespoons of fruity olive oil into the jam pot. Add 3 tablespoons of the blood orange. Add 2 grinds of black pepper. Put the lid good on. Shake the jam pot up & down, to let the ingredients mingle well.
-
6
When the fish has marinated for 1 hour, take the fish out of the fridge. Remove the cling film. Take a large non - stick pan & heat up on medium high. Add some olive oil & some baking margarine. Heat up. When melted, add the 2 fish fillets. Bake or fry until just cooked trough. This takes about 4 or 5 minutes per side.
-
7
Serve the fish with the sweet potato mash, the salad, the cherry tomatoes & the lovely dressing!
