with pickled cranberries and toasted hot cross buns.
Serves: 4
Prep: 5 mins
Cook: 20 mins
1
Spice the fish with the provided spices and place in the bag. Add the garlic, bay leaf, turmeric, curry powder, cumin, coriander and butter to the bag.
2
Place in the oven and bake for 20 minutes at 180 °C. While the fish is baking, make a quick pickle by adding the cranberries and onion slices to the vinegar and sugar.
3
Once the fish is baked the pickle is arranged over the fish and served with lightly toasted chunks of hot cross buns to mop up all the delicious sauce.
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