To make the spiced oil, combine all the ingredients and leave for 2 weeks to steep.
Combine cornmeal and mustard.
Spread thinly over one side of the fillets.
Fry in the spiced oil.
Coat the topside of the fillets with fried onions.
Fry both sides of the fish.
Lightly fry chopped aubergines and tomatoes.
Add lemon juice and chopped parsley.
Serve with the fish.
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Key Ingredients: pomfret, cornmeal, mustard powder, onion, black pepper, bay leaf, herbs, red chilli, fennel, coriander seeds, lemon juice, tomato, eggplant, parsley, vegetable oil