500g white fish ¼ pint cold water113g onions - finely sliced 1 tspn cornflour3tbspns white wine vinegar 2 tspn tomato puree¼ tspn ground cinnamon 1 small green pepper deseeded - ¼ tspn ground mace and cut into thin strips.Pinch ground cloves Pinch Cayenne Pepper

Bake fish in oven.While fish is baking cook sauce: Heat butter in frypan, add onions and cook gently until soft. Combine the vinegar, cinnamon, mace, cloves and cayenne pepper in a small bowl, and add to the frypan.Reduce the heat.

Blend together the water and cornflour. Stir in the tomato puree and add to the frypan. Stir in the green pepper and bring the sauce to the boil.

Arrange fish on platter and pour the sauce over.

[ Sidenote: In original recipe fish is crumbed and fried, but I found that too much trouble and fattier anyway. Also instead of tomato puree I put sweet chilli sauce in and for the spices I probably do about a dessertspoon of cinnamon and mace and ½ dessertspoon of cloves. Still a pinch of Cayenne. So really do spices to your liking.]