Yellow and red cod with pomegranate-mango salad

Serves 4

In this elegant dish, the cod is coloured by turmeric and saffron, flavoured with lemongrass and chilli powder and accompanied by a sweet-and-sour pomegranate-mango salad. Serve with a green salad.

In this elegant dish, the cod is coloured by turmeric and saffron, flavoured with lemongrass and chilli powder and accompanied by a sweet-and-sour pomegranate-mango salad. Serve with a green salad.

4 x ¹/ ₂lb cod steaks, skin on
1 tablespoon salt
2 teaspoons chilli powder
2 stalks lemongrass, quartered lengthwise
1 teaspoon turmeric
A pinch of saffron threads or saffron powder
2 pomegranates
2 ripe mangoes, peeled, pitted and cut into 1-inch chunks
2 tablespoons finely chopped shallots
1 tablespoon brandy or fresh lemon juice
1 tablespoon finely chopped fresh cilantro
Preheat the oven to 400F

Soak the fish in ice water for 15-20 minutes, or place it in a colander in the sink under cold running water for 15-20 minutes. Pat dry with paper towels. Rub with salt and chilli powder.

Crisscross the lemongrass stalks on a baking pan, making a rack for the fish. Place the fish on top of the lemongrass. Rub the right side of each steak with turmeric and the left side with saffron, so one half is bright yellow, the other orange-red. Roast for 10-12 minutes, until the flesh flakes easily.

Meanwhile, cut each pomegranate in half and remove the juicy seeds. In a large bowl combine the pomegranate seeds, mangoes, shallots, brandy and cilantro.

Divide the pomegranate-mango salad among four plates. Using a large spatula, place the fish on top, being careful to not let it fall apart. discard the lemongrass, and then serve.