Crispy fish with creamy caper chutney

Crispy fish with creamy caper chutney

Anjum's Quick & Easy Indian
Cooking time
10 mins
Lisa Linder

So speedy and simple that you will return to this recipe again and again. The fish is moist, the semolina crunchy and the chutney adds herby, tangy, creamy contrast. I serve this with a side salad or vegetables for a light meal, but it also makes an amazing fried fish sandwich with some lettuce leaves and tomato slices.

For the fish


Quantity Ingredient
1/2 teaspoon turmeric
1 1/2 tablespoons olive oil
salt and freshly ground black pepper
1 unwaxed lemon, finely zested
3 teaspoons lemon juice
1 fat garlic clove, grated
4 sea bream or sea bass fillets
120g coarse-grained semolina
4-5 tablespoons vegetable oil

For the chutney

Quantity Ingredient
30g coriander leaves and stalks, well washed
20g mint leaves, well washed
1 green chilli, stalk removed, deseeded if you like less heat
30 pistachios
2 teaspoons lemon juice
3 tablespoons creme fraiche
2 1/2 tablespoons capers, drained and rinsed
2 rounded tablespoons mayonnaise


  1. Start with the fish. In a wide bowl, mix the turmeric, olive oil, ½ teaspoon of salt and some black pepper, the lemon zest and juice and garlic. Score the skin side of each fish fillet with three shallow slashes, then place in the marinade and massage well on both sides. Leave to marinate for 20 minutes while you make the chutney.
  2. For the chutney, blend together most of the coriander and mint with the chilli, pistachios, lemon juice, crème fraîche and half the capers until smooth. (I use a hand-held blender.) Chop the remaining herbs and stir them in with the remaining capers and the mayonnaise. Taste and adjust the seasoning.
  3. Season the semolina with 1⁄4 teaspoon each of salt and pepper and place on a large baking tray or plate.
  4. Heat the vegetable oil in a large, wide non-stick frying pan over a high heat (if you don’t have a large pan, cook in two batches). Coat the fish in the semolina well on both sides and place in the hot oil, skin-side down. Reduce the heat to medium and cook for three minutes until golden and crispy, then carefully flip over and cook for another one or two minutes, depending on thickness.
  5. Serve the fish with a good spoonful of the creamy caper chutney on the side.
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