Recipes and food styling Raphaella Frame Food production Sarah Matsuhara Photographs Russell Smith Ingredients: 1t mustard seeds 1t coriander seeds 1t fenugreek seeds 1t cumin seeds 1t turmeric powder 11/2T olive oil 4 Dorado fillets (or other game fish) 2 large, ripe tomatoes 250ml red wine 4 bay leaves couscous Directions: Crush the mustard seeds, coriander seeds, fenugreek seeds, cumin seeds and turmeric powder together in a pestle and mortar, and add the olive oil to form a paste. Place each fish fillet skin side down on a rectangle of baking paper three times the size of the fillet, and place on a baking tray. Rub the spice mixture into the flesh of the fish and place a slice of tomato on each fillet. Splash about two tablespoons of wine over each fillet, without letting it run off the baking paper, and add a bay leaf to each. Fold the paper around each fish fillet to make a bag and fold or staple the edges closed so that no air can escape. Bake the fish at 180°C for about 20 minutes. Serve with couscous. Serves 4 Recommended wine pairing: Mulderbosch Chardonnay 2009 This recipe is from the February 2011 House and Leisure Food issue.