Steenbergs is delighted to publish this deicious recipe from The Fine Dining at home Recipes blog , created and written by Dave Crichton.
"I was inspired by this Sumac crusted cod after looking through www.steenbergs.co.uk website. They supply pretty much every spice you have never heard of. If you ever get stuck in a rut of using the same spices, check out their website for some inspiration.
"Ok, so most people have just said “Imam Bayildi what?” Even the most enthusiastic of food blogger may not even have heard of this, I hadn’t. You will be have been pleased with yourself when you discovered this or give it a try. It is basically Turkish caponata. Probably bordering on Eastern Turkish as the spicing is essentially Middle Eastern. Like any good “stew” it improves with time spent in the fridge. 48 Hours in the fridge is ideal, but it tastes so good it won’t last that long. I believe this dish is one of the most attractive I’ve produced, but again is very basic to put together. The fish is just a skinless cod loin, one side is then dredged in flour with a heavy dose of paprika thrown in. The spicing of the imam and the paprika are then complemented perfectly with the sweet/cooling raisin puree.
Sumac Crusted Cod, Imam Bayildi and a Raisin Puree.
- Prep Time: 20 minutes
- Cook time: 45 minutes
- Yield: 4 portions