Curried Fish Baked In Parchment

• 3 tbsp oil
• 1 1/8 lbs tomatoes, skinned and chopped
• 2 None onions, peeled and finely diced
• .75 oz fresh ginger, peeled and finely diced
• 2 tsp hot paprika
• 2 tsp curry powder
• None Pinch ras el hanout seasoning
• None Pinch Chinese five spice powder
• 1 tbsp tomato puree
• 3/4 cup chicken stock
• 3 sprigs fresh cilantro, finely chopped
• None Pinch sugar
• 4 None turbot fillets (about 6.5 oz each)
• 2 tsp sesame seeds
• None None Rice, to serve

1. Preheat the oven to 325u0b0F. Heat 1 tbsp oil in a saucepan and cook the tomatoes for 5 mins, stirring. Remove from the heat.
2. Heat 2 tbsp oil in a separate saucepan and saute the onions and ginger until softened. Add the paprika, curry powder, ras el hanout and five spice powder and cook for 1 min. Stir in the tomato puree and cook for 1 min. Add the tomatoes and stock, bring to the boil and simmer for 10 mins. Stir in the cilantro and a pinch of sugar and season to taste.
3. Cut 4 squares of parchment paper, each large enough for 1 turbot fillet. Lay the fillets on the parchment paper and twist the paper at each end. Cover the fish with the sauce and sprinkle with the sesame seeds. Fold the paper over the top and bake for 15 mins. Remove from oven and gently open the parchment paper at the top. Serve with rice.

oil, tomatoes, onions, fresh ginger, paprika, curry powder, hanout seasoning, spice powder, tomato, chicken stock, cilantro, sugar, turbot fillets, sesame seeds, rice

Taken from recipes-plus.com/api/v2.0/recipes/17106 (may not work)