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• ½tsp coriander seeds
• ½tsp fennel seeds
• ½tsp black peppercorns
• 1tsp red chilli flakes

For the mullet

• 4 red mullet fillets, each weighing 160g, scaled and pin-boned
• Salt
• 4-6 garlic cloves, thinly sliced
• 100ml vegetable or mild olive oil

For the salsa

• 250g ripe tomatoes, deseeded and sliced
• 100g red onions, thinly sliced
• 3 unwaxed lemons, zest finely grated and fruit segmented
• 80ml olive oil
• 1tsp chaat masala
• 1-2 thin green chillies, deseeded if you like, and finely chopped
• 4-6 sprigs coriander, leaves picked and chopped
• Caster sugar

Preheat the oven to 160°C/325°F/gas mark 3. Mix together the coriander, fennel seeds and the peppercorns, and roast them in a dry frying pan for a couple of minutes. Remove the spices and crush them coarsely in a mortar and pestle. Add the chilli flakes. Rub the mixture on to the fish fillets and set aside for 20 minutes.

Place the red mullet fillets on a baking tray and season with salt, add the garlic and drizzle over the oil. Cook in the oven for 10 minutes.

Meanwhile, combine the ingredients for the salsa in a mixing bowl, adding salt and sugar to taste.

Remove the fish from the oven and place on warmed plates. Pour the juices from the fish into the salsa. Spoon the salsa over the fish and serve.

Nutritional Information: 491 calories, 39g fat.

White chocolate, cardamom & rose pannacotta

Serves: 6

Prep time: 15 minutes

Cooking time: 40 minutes plus 4 hours chilling time

For the pannacotta

• 200g good-quality white chocolate, such as Valrhona
• 400ml whipping cream
• 200ml whole milk
• 75g caster sugar
• 1tsp ground cardamom seeds
• 3 gelatine leaves

For the rose syrup

• 6tbsp rose syrup
• ½tsp ground cardamom seeds
• Finely grated zest and juice of 1 lime
• 24 strawberries, hulled and halved, or quartered if large
• 24 raspberries
• 6 sprigs of redcurrants
• 1-2tbsp slivered pistachios (or whole pistachios, chopped)

Melt the chocolate with the cream, milk and sugar in a heatproof bowl suspended over a saucepan of gently simmering water. Make sure the bowl does not touch the water. Once melted, whisk until the sugar dissolves, then stir in the cardamom.

Meanwhile, soak the gelatine leaves in cold water for 5 minutes, until soft and pliable. Squeeze out any excess water and add to the chocolate mixture. Stir until the gelatine has dissolved. Strain the mixture through a fine sieve and pour into 6 moulds, each about 150ml in capacity. Allow to cool, then refrigerate for at least 4 hours, until set.

Put all the ingredients for the rose syrup into a pan with 2tbsp water. Bring to the boil, then remove from the heat and set aside to infuse for 30 minutes. Strain through a fine sieve.

Turn out the pannacottas; this is easier if you first dip the moulds into very hot water. Place the pannacottas on a serving dish. Spoon the rose syrup around each dessert. Arrange the strawberries, raspberries and redcurrants on the plate and sprinkle with pistachios.

Nutritional information: 567 calories, 39g fat.

• Recipes from Reza’s Indian Spice by Reza Mahammad (Quadrille, £17.99). Fabulous readers can buy Reza’s Indian Spice at the special price of £12.99 with free P&P. To order, call 01256 302699 and quote reference 7EJ. Offer is available until September 10, 2012.

Photos © Martin Poole Catch Reza on This Morning, weekdays, 10.30am on ITV1 Additional photography: Getty Images