Fish Fillets with Chilli Sauce

Ingredients
4 Portion Sized Fish Fillets (plaice is great for this)
1 Lemon (juiced)
1/2 Handful Fresh Coriander (chopped)
2 Limes (cut into 8 wedges)
Rice to Serve (check out the tips on my homepage to make perfect rice)
1/2 Teaspoon Ginger
1 Teaspoon Salt
1 Teaspoon Sugar
1 Tablespoon Chilli Sauce
1 Tablespoon Vinegar (white wine will do but ordinary table vinegar is best)
2 Tablespoons Tomato Purée
300ml Water
Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
Kitchen Paper
2 Medium Bowls
1 Small Pan

The Good Bit

1. Rinse and dry the fish on the kitchen paper and place in one of the bowls, pour over the lemon juice, 1/2 of the coriander and a splash of oil, rub into the fish to make sure it is all coated, leave to marinade for 1 hour.
2. In the other bowl mix the tomato purée, ginger, sugar, salt, chilli sauce,vinegar and water, heat in the small pan for 5-6 minutes stirring occasionally.
3. Now pre heat your grill to a medium and grill the fish for about 6-7 minutes each side, until it will flake easily with a fork. Serve at the side of your plate with rice on the other side separated by a channel of chilli sauce, decorate with lime wedges and a sprinkle of the left over coriander
   

Serves 4

Haddock

Ingredients
4 Haddock Fillets (skinned and boned, just a little larger than your palm, which by the way is a very good way to measure portion size of fish/meat in any dish)
4 Eggs
1 400g Can Chopped Tomatoes
1 Onion (finely sliced)
A Head of Broccoli
Vinegar
A Handful Chopped Fresh Parsley
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok (i use a wok to cover my frying pan but if you have a lid or plate you can use thats great)
1 Large Pan (2/3rds full with boiling salted water)
1 Slotted Spoon
1 Medium pan

The Good Bit

1. Start by frying the onion until it is soft and golden, then stir in the tomatoes and most of the parsley, season with salt and pepper then add the fish and cook covered for 8-10 minutes ( the fish will flake away with a fork when cooked)
2. Add a good amount of vinegar to the boiling water in the medium pan, swirl it around to make a funnel then crack an egg into it, cook each egg for 2-3 minutes until the white is well set, take them out with the slotted spoon.
3. For the broccoli, cut into bite size chunks and add to the boiling salted water for 2-3 minutes (you can go back to doing your eggs whilst this is on)
   
4. Serve the fish slices with some of the sauce, a helping of broccoli and top with a poached egg, sprinkle over the remaining parsley.

Serves 4