Persian Salmon in Spicy Tamarind Coriander Sauce

Preheat the oven to 180°C/200°C. Chop the fresh coriander (stems included). Finely chop the tomatoes. Peel and finely chop the red onion. Peel and finely chop the garlic. Slice the red chilli.

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the garlic, coriander, red chilli (spicy!) and fry for 1-2 min until fragrant. Stir in the tomato paste, tamarind paste, tomatoes, fenugreek, and a pinch of sugar. Fry for 2 min further, add the measured water and bring to a boil. Cook the sauce for 3-4 min until thickened. Set aside.

Slice the fish into 2 portions, or keep it whole if you like. Add to a rimmed baking dish or casserole, drizzle with a touch of olive oil, and season with a pinch of salt and pepper. Pour the sauce over the fish, and bake for 15-18 min until it's flakey and cooked through in the center, and the sauce has further reduced.

Meanwhile, trim the green beans, and cut into quarters (or smaller pieces if you prefer). Split the cardamom pods. In a large non-stick pot over medium-high heat, add a drizzle of olive oil. Lightly fry the green beans for 1 min. Add the rice, cardamom pods, 1 vegetable stock cube, saffron water, and the measured water. Bring to a boil, cover and cook for 12-14 min until the rice is cooked through. Set aside to steam.

Cut the cucumber into strips. Slice the spring onion into pieces. Slice the radish into wedges. Pick the mint leaves. Arrange all the vegetables on a platter. Slice the lime into wedges.

Divide the baked fish and green bean rice amongst plates. Serve the sabzi platter alongside.