pink tinks cupcakes

Super refreshing, as pineapple often is. The fish and salsa compliment each other and as a gal with a sweet tooth i like the introduction of sweetness to a main course!
I added some spiced apricot and butternut squash cous cous as a side to the dish to keep up the Moroccan theme.
For the herbs use fresh ones.

Ingredients:
2 skinless cod or haddock fillets
Marinade:
2 cloves of garlic
1 tsp paprika
juice of 1 lemon
2 tbsp olive oil
2 tsp parsley
2 tsp coriander
Salsa:
4 pineapple slices
1/2 chilli
1/2 red onion
1 tsp coriander

Mix together the marinade and spread over both sides of the fish which should be in a shallow heat proof dish.
Cover the dish and leave for up to 30 minutes.

In the meantime chop up the salsa ingredients. Cook the fish under the grill for 10 miuntes or until golden and cooked through.