dash olive oil
½ onion, peeled, finely chopped
1 garlic clove, finely chopped
1 fresh tomato, chopped
1 tsp soft brown sugar
pinch chilli flakes
2 tsp red wine vinegar
salt and freshly ground black pepper
1 tbsp each chopped fresh basil, mint and coriander
½ lemon, cut into wedges, to garnish
sprig fresh parsley, to garnish
For the Thai-spiced whiting, spread the curry paste onto the whiting fillets. Heat the olive oil in a frying pan, add the whiting and fry for two minutes on each side.
For the tomato chutney, heat the olive oil in a small saucepan, add the onion and fry gently for four minutes, or until softened. Add the garlic and fry for one minute. Add the chopped tomato, brown sugar, chilli, red wine vinegar, and season, to taste, with salt and freshly ground black pepper. Simmer for 4-5 minutes. Stir in the herbs.
To serve, spoon the tomato chutney onto a serving plate, top with the spiced whiting and garnish with lemon wedges and parsley.
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