Anokhi DIY / Culture & Lifestyle / Fitness & Nutrition / DIY: White Fish With Tomato And Herb Salsa Recipe

DIY: White Fish With Tomato And Herb Salsa Recipe

Anokhi DIY Culture & Lifestyle Fitness & Nutrition Sep 21, 2016

Freshen up your fish recipe with this delicious tomoto, herb salsa!

Cooking is a true passion of mine. I love watching cooking shows to learn from all the amazing chefs out there. One of my favourite chefs is Gordon Ramsay. His dishes are true masterpieces from start to finish. And although some of his dishes are extremely easy to make, they look and taste like you spent hours in the kitchen preparing them. One such dish is this fish with tomato and herb salsa. And yes, I've added a little desi twist of my own to it. It's healthy and delicious. Enjoy!


Fresh fish and herb salsa.
Photo Credit: 


Olive oil, for frying
2 white fish fillets
Red chili powder, to taste
3/4 teaspoon coriander powder
For the tomato and herb salsa
Olive oil
Red chili flakes, to taste
1 cup cherry tomatoes, cut in half
1/4 cup pitted black olives (Kalamata if possible), drained and cut in half
Small bunch of coriander
Small bunch of mint
1 lemon
Sea salt and freshly ground black pepper


1.  For the salsa, place a small saucepan over a gentle heat and add 3 tablespoons of olive oil.
2.  Add the chili flakes and sauté for 20 seconds.
3.  Chop the tomatoes in half and add to the oil. Sauté the tomatoes for a couple of minutes or until the skin of the tomato     seems cooked.
4.  Add the olives, season with salt and pepper and stir over a low heat for 1 to 2 minutes. Set aside.
5.  Chop the coriander and mint finely. Keeping a little back for garnish, add the coriander and mint to the salsa and stir to combine.
6.  Add the juice of one half lemon to the pan, stir and set the salsa aside to allow the flavours to infuse.
7.  To cook the fish, heat a heavy-based frying pan over a high heat. Meanwhile, slash the skin of the fillets in 2 or 3 places and season with salt, pepper, coriander powder and red chili powder.
8.  Add a tablespoon of oil to the pan and, when really hot, add the fish skin-side down. Cook for 2 to 3 minutes until the fish   is dark golden and the skin is crisp. (The flesh should be opaque two-thirds of the way up the fillet.)
9.  Turn the fillets and cook on the other side for 1 minute, basting with the oil in the pan, until just cooked through.
10.  To serve, sit the fish fillets on top of the tomato and herb salsa and sprinkle with the reserved coriander and mint.

Main Image Photo Credit: Pooja Rao

Pooja Rao

Pooja Rao


A self-taught home-cook with a passion for what cooking really stands for…Pooja believes that food really feeds the soul not just the stomach. Realtor by profession but a foodie at heart, Pooja’s love for food earned her a spot as one of the Top100 on MasterChef Canada.  Follow h...


Newsletter Sign Up

Subscribe to our FREE newsletter for all of the latest news, articles, and videos delivered directly to your inbox each day!