finely diced (de-seed if you don’t like too much heat)
3 tbsp chopped fresh coriander
salt
to taste
4 skinless fillets of firm white fish
such as hake or haddock (750–900g/1lb10oz-2lb total)
from the thicker loin end
1 tsp ground cumin
½ tsp paprika
1 tsp sea salt flakes
1 garlic clove
peeled and finely grated or minced
2 tbsp regular olive oil
8 soft corn tortillas
2 ripe avocados
1 lime
juice only
salad leaves of your choice
1–2 tbsp chopped fresh coriander
2 limes
cut into wedges
Directions
Preheat the oven to 220C/200C Fan/Gas 7 for the fish
and begin by preparing the sides for your tacos. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually
if you can get this done ahead of time (up to 1 day)
so much the better
but even 20 minutes is fine.
Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.
For the corn relish
put the canned sweetcorn into a bowl. Add the chilli to the sweetcorn
along with the chopped coriander and some salt to taste. Give it all a good stir
and set aside.
Cut the fish fillets in half lengthways
so you have long fingers
and arrange in a shallow roasting tin. Mix together the cumin
paprika and salt
and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil
and roast in the oven for 8–10 minutes
depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
Once you’ve taken the fish out (though don’t let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile
peel
stone and slice the avocados
then spritz with the juice of the lime
ready to serve with the other accompaniments.
Arrange the fish on a plate (lined with salad leaves
if so desired)
sprinkle with some chopped fresh coriander
and take to the table along with the warmed tortillas. If you don’t want to add any salad to the fish directly
you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.
Put the bowls of soused
but drained
red onions
the corn relish
hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas
