Remove any bones in the fish, then cut into 1cm (1/2in) cubes. Put into a large non-metallic bowl and add lemon juice, onion and 1/4tsp salt (if using). Leave to ‘cook’ for 5-30min (depending on whether you prefer fish more raw or ‘cooked’ through), gently stirring from time to time.
Step 2
To serve, lift fish and onions out of liquid (reserve liquid); arrange on a large platter. Dot around tomatoes, then scatter over chilli, coriander, cress and freshly ground black pepper (if using). Spoon over a little reserved lemon liquid (discard remainder) and drizzle with extra virgin oil.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
