Curried Fish Baked In Parchment

• 3 tablespoons oil
• 1 1/8 pounds tomatoes skinned and chopped
• 2 onions peeled and finely diced
• 3/4 ounce fresh ginger peeled and finely diced
• 2 teaspoons paprika
• 2 teaspoons curry powder
• 1 pinch seasoning ras el hanout
• 1 pinch chinese five-spice powder
• 1 tablespoon tomato puree
• 3/4 cup chicken stock
• 3 sprigs fresh cilantro finely chopped
• 1 pinch sugar
• 4 turbot fillets about 6.5 oz each
• 2 teaspoons sesame seeds
• 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, seasoning ras el hanout, chinese five, tomato puruee, chicken stock, cilantro, sugar, sesame seeds, rice

Taken from www.yummly.com/recipe/Curried-Fish-Baked-in-Parchment-1411951 (may not work)