1lbcod, halibut, or other white fish filletsdivided into 4 equal portions
seasoned flour for dusting
2lgeggs, beaten
1/3cchopped cilantrogarnish
salt & freshly ground black pepper
Instructions
Preheat oven to 375F.
Heat 2 Tbls oil in a large ovenproof skillet or Dutch oven over medium heat. Add the onion and coriander seeds and cook for 5 minutes, stirring often. Add the peppers and cook for 10 minutes more. Add the garlic, bay leaves, curry powder and tomatoes and cook for another 8 minutes, stirring occasionally. Add the sugar, vinegar, 1 1/2 tsp salt, and some black pepper and continue to cook for another 5 minutes.
Meanwhile, heat the remaining 1 Tbls oil in a separate skillet over medium-high heat. Sprinkle the fish with some salt, dip in flour, then in the egg and fry for about 5 minutes, turning once. Transfer the fish to a paper towel lined plate to absorb the excess oil.
Add the fish to the pan with the onions and peppers, pushing the vegetables aside so that the fish sits on the bottom of the pan. Add enough water just to come up the sides of the fish (about 1 cup).
Place the pan in the oven for 10 to 12 minutes, until the fish is cooked. Remove from the oven and leave to cool to room temperature.
The fish can be served at room temperature, but is actually better after a day or two in the fridge. Before serving, taste and add salt and pepper, if needed and garnish with cilantro.