Spanish Picota Cherry Salsa with Baked White Fish

“The Russians have a recipe for sour cherry sauce with sturgeon. The contrast of the white fish with the crimson fruit is stunning. Here I’ve used Spanish Picota cherries to make a salsa, it works so well as a contrasting flavour. The key to a good salsa is chopping. Take your time to finely slice the ingredients, it will look attractive and the flavours will be balanced. Each mouthful should contain a little of each ingredient” – Kerstin Rodgers*

*Recipe created by Kerstin Rodgers


Preparation time: — minutes

Cooking time: — minutes


– For the Spanish Picota cherry salsa:

  • 100 g Spanish Picota cherries, pitted and finely chopped
  • 2 limes, juice of 1 green chilli, deseeded and finely sliced
  • 1/2 red onion, finely sliced handful fresh dill or coriander
  • 1 tbsp sea salt

– For the fish:

  • 2 plaice or haddock filets
  • 1/2 lemon, thinly sliced
  • 2 tbsp olive oil
  • sea salt and pepper, freshly ground



– For the Picota cherry salsa:

  1. Pit and chop the Picota cherries, adding them to a bowl
  2. Squeeze the fresh lime juice into the bowl
  3. Add the red onion and green chilli
  4. Add the dill and or coriander
  5. Add the salt
  6. Place in the fridge until the fish is ready

– For the fish:

  1. Preheat the oven to 200ºC
  2. Wash the fish filets and dab dry with kitchen paper
  3. Put baking parchment on a flat baking tin
  4. Lay down the fish filets, tucking the lemon slices underneath
  5. Season with salt and pepper and drizzle with olive oil
  6. Place the tray on the top shelf of the oven and cook for 7 to 10 minutes, depending on the thickness of the filets.
  7. Remove from the oven and put a generous spoonful of the Picota cherry salsa on each filet.
  8. Serve hot or lukewarm