Brush the fish with olive oil and season with salt and ground black pepper. Place the fish in a deep oven-proof dish. Bake for 6-8 minutes until the flesh is opaque.
Heat a little oil in the saucepan and stir-fry onion for 1-2 minutes, then cover and steam until softened. Add bay leaves and stir in the chilli paste mixture, mustard, vinegar
(with cornflour mixed in) and turmeric. Cook for 5 minutes and season with salt and pepper.
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