4 x 200 gram fish fillets
4 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika, sweet smoked or plain
1⁄4 teaspoon chilli powder
2 cloves garlic, crushed
finely grated zest 1 lemon
2 tablespoons chopped coriander
3 zucchini, sliced on the diagonal
2 tablespoons currants
juice of 1 lemon
2 medium vine tomatoes, diced
2 spring onions, thinly sliced
2 tablespoons chopped flat-leaf parsley or mint
Marinade: Blend all the ingredients in a food processor until smooth. Tip into a shallow dish, add the fish and turn to coat. Cover and refrigerate if not using immediately. The fish can be marinated several hours ahead.
Heat a sauté pan with a little olive oil. Season the fish and cook on all sides until just cooked through. Reserve the remaining marinade. Transfer to a plate and cover loosely to keep warm. Do not wash the sauté pan.
Add a little more olive oil to the pan and scrape in the remaining marinade. Add the zucchini and currants and cook for 3-4 minutes until the zucchini has started to soften and is lightly golden. Add the lemon juice, tomatoes and spring onions and cook for 2 minutes. Season and stir in the herbs.