Try this recipe for tonight, a great source of Vitamin D and Omega 3.
4 thick fish fillets of choice
1 tbsp tandoori curry paste
500g potatoes, larger ones halved
2 tbsp vegetable oil
1 garlic clove, chopped
1 tsp ground cumin
1 tsp garam masala (or ground coriander)
½ tsp ground turmeric
yogurt, coriander leaves and mango chutney, to serve
1 red onion
Coat the fish in the curry paste. Put the potatoes in a large pan of cold salted water, bring to the boil and cook for 15-20 mins until tender but still retaining their shape. Drain and leave to steam-dry. Cut red onion into rings
Heat the grill. Put the fish fillets and onion rings on a baking tray lined with foil and cook until tender, about 6-8 mins.
Meanwhile, heat the oil in a large frying pan and add the garlic and spices. Cook for a few mins until fragrant, then tip in the potatoes. Fry for 3 mins until crisp at the edges. Season well and serve with the fish, coriander sprinkled over, and yogurt and chutney on the side.