Coley used to be classified as cat food but like pollack, cod and whiting it’s a quality bit of fish treated in the right way.
4 Coley fillets
For the salsa
4 firm red tomatoes
2 medium red or green chillies, finely chopped seeds and all
1 large spring onion, finely chopped
A handful of coriander, chopped
2-3tbsp olive or rapeseed oil
The juice and grated zest of 1 lime
Salt and freshly ground black pepper
For the blackening spices
1tsp paprika
1tsp ground dried thyme
1tsp cayenne pepper
1tsp finely ground black pepper
1tsp finely ground white pepper
1tsp garlic powder
1 tsp ground cumin
First, make the salsa: mix all the ingredients together and season to taste. Mix all the ingredients for the blackening spices together and transfer to a plate. In a non-stick or reliable frying pan, heat the oil, then dip the flesh side of the fillets in the spices to coat, and fry for about 2-3 minutes on the spiced side on a high heat until the fish blackens. Then turn them over and cook for another minute or so, depending on the thickness of the fillets.
To serve, place the fish on warmed plates with the salsa spooned on next to it.
