Marinated Sweet and Sour Fish

 This is another Ottolenghi inspired dish--my husband is on a roll!  The thing about this is that you make it ahead of time and let the flavor blend and grow--but do not serve it cold. The flavors are flat and the curry tastes too sharp. And so I recommend it be served at what would be room temperature in the Mediterranean, which is somewhere between 85 to 95 degrees.

3 tbsp olive oil
2 medium onions, peeled and cut into 1cm slices
1 tbsp coriander seeds
3-4 peppers sliced
6 garlic cloves, crushed
3 bay leaves
2 tomatoes, chopped
1½ tbsp curry powder
1½ tbsp sugar
3 tbsp cider vinegar
Salt and black pepper
1 lb. Halibut
Seasoned flour, for dusting
1 large egg, beaten
1/4 cup chopped coriander

Heat two tablespoons of oil in a large sauté pan. Add the onions and coriander seeds, and cook on medium heat for three minutes, stirring often. Add the peppers, cook for five minutes, then add the garlic, bay, tomatoes and curry powder. Cook for eight minutes, stirring occasionally, then add the sugar, vinegar, a teaspoon of salt and some black pepper, and cook for five minutes.
Heat the remaining oil in another frying pan. Dip the fish first in flour and then in egg, and fry for three minutes, turning once. Transfer the fish to the pepper pan and add 1/2 c. water, so it's just coated by the vegetables and some liquid.
Cover and cook for 10-12 minutes, until the fish is cooked, then remove and leave to come to room temperature. The fish can be served at this point, but it's better after a day or two in the fridge. Serve garnished with coriander.