To prepare the cod– preheat oven to 180°C. Dust cutlets in sumac. In a hot fry-pan, add oil and sear the fish, making sure not to burn the sumac. Place the pan in oven and roast for ten to fifteen minutes, or until fish is cooked through.
For the rhubarb and fig chutney – cut rhubarb into one and a half centimetre lengths. Heat oil in a pan and sauté ginger for one to two minutes. Add rhubarb, water, salt and all spices. Stir to combine and cook until soft. Add figs, sugar and vinegar and cook for an additional fifteen minutes or until chutney is thick. Set aside.
To serve – plate the sumac-crusted Blue Eye Cod cutlets, topped with a generous serving of rhubarb and fig chutney.
4 x Blue Eye Cod cutlets
2 tablespoons sumac
2 tablespoons extra virgin olive oil
rhubarb and fig chutney
500g rhubarb
¾ cup dried figs, sliced
2 teapsoons extra virgin olive oil
1 tablespoon ginger, grated
½ teaspoon powdered all spice
½ teaspoon coriander powder
½ teaspoon chilli powder
¼ teaspoon cinnamon powder
¼ teaspoon cloves
1 teaspoon salt
½ cup of sugar
¼ cup of vinegar
¼ cup of water