Go Back
Print Recipe

Picota cherry salsa with baked white fish

The Russians have a recipe for sour cherry sauce with sturgeon. The contrast of the white fish with the crimson fruit is stunning.
Here I've used Picota cherries to make a salsa, it works so well as a contrasting flavour. The key to a good salsa is chopping. Take your time to finely slice the ingredients, it will look attractive and the flavours will be balanced. Each mouthful should contain a little of each ingredient.
This recipe will work with any white fish.
Course: Main Course, Side Dish
Keyword: Cherry recipes, Cherry salsa, Fish dish with cherries, Piucota cherries, Summer recipes

Equipment

  • Baking tin

Ingredients

For the Picota cherry salsa

  • 100 g Picota cherries, pitted and finely chopped
  • 2 limes, juice of
  • 1 green chilli, deseeded and finely sliced
  • 1/2 red onion, finely sliced
  • handful fresh dill or coriander
  • 1 tbsp sea salt

For the fish:

  • 2 plaice or haddock filets
  • 1/2 lemon, thinly sliced
  • 2 tbsp olive oil
  • sea salt and pepper, freshly ground

Instructions

For the Picota cherry salsa:

  • Pit and chop the Picota cherries, adding them to a bowl
  • Squeeze the fresh lime juice into the bowl
  • Add the red onion and green chilli
  • Add the dill and or coriander
  • Add the salt
  • Place in the fridge until the fish is ready

For the fish

  • Preheat the oven to 200ºC
  • Wash the fish filets and dab dry with kitchen paper
  • Put baking parchment on a flat baking tin
  • Lay down the fish filets, tucking the lemon slices underneath
  • Season with salt and pepper and drizzle with olive oil
  • Place the tray on the top shelf of the oven and cook for 7 to 10 minutes, depending on the thickness of the filets.
  • Remove from the oven and put a generous spoonful of the Picota cherry salsa on each filet.
  • Serve hot or luke warm