4 skinless hake fillets
3 – 4 Tblsp Patak’s mango chutney
2 slices stale bread, crumbed
2 tsp cumin seeds
480gm new potatoes
150gm Asian baby leaf salad
Sliced cucumber
Chopped fresh mint
Chopped spring onions
1 - 2 Tblsp balsamic vinegar
½ tsp ground cumin (or seeds)
½ tsp crushed garlic
1 tsp crushed ginger
Method
Put the potatoes on to cook in lightly salted boiling water.
Heat the oven to 200ºC.
Spray an oven-proof dish with non-stick cooking spray.
Lay the fish in the oven-proof dish in a single layer.
Spread the mango chutney over the fish.
Press the breadcrumbs over the top.
Sprinkle with the cumin seeds.
Bake for 20 minutes.
Combine the vinegar, cumin, garlic and ginger to make a dressing.
Make the salad by combining the salad leaves, cucumber, mint and spring onions.
Pour over the dressing and toss well.
Serve the fish with the potatoes and salad on the side.
