Crispy fried hake with brussels sprouts - delicious. magazine

Ingredients

• 4 garlic cloves, peeled, 2 of them crushed
• 1 small bunch coriander, roughly chopped
• 2 tsp paprika
• 3 tsp ground cumin
• 1 tbsp red wine vinegar or lemon juice
• 3 tbsp olive oil, plus a little extra to drizzle
• 4 x 120-150g pieces sustainable hake or other white fish, skin-on
• 2 shallots, finely sliced
• 1 tsp ground coriander
• 500g brussels sprouts, trimmed, halved lengthwise, larger ones quartered
• 400g can chopped tomatoes
• 150ml fresh orange juice
• Finely grated zest ½ orange