Instructions: Make the marinade. Ground 2 tablespoons of the mustard seeds into powder, then mix the ground seeds with all other ingredients except the fish. Whisk well until the mixture is thick and smooth. Reserve 4 tablespoons of marinade and set aside.

Lay the fish in a flat glass dish and pour the remaining marinade over. Turn the dish so that both sides of the fish are covered in the marinade and chill for a minimum of 4 hours.

Remove the fish from the marinade, making sure that each piece of fish has a good coating of the marinating mixture. Place in an ovenproof baking dish and bake at 210c. for 10 minutes, until just cooked through.

Serving Suggestions:
In Summer, I like to serve this fish over a lightly dressed rocket or cos lettuce salad.

In Winter, it is wonderful served over some lightly wilted spinach and mashed potato.

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