Remove any bones in the fish, then cut into 1cm (1/2in) cubes. Put into a large non-metallic bowl and add lemon juice, onion and 1/4tsp salt (if using). Leave to ‘cook’ for 5-30min (depending on whether you prefer fish more raw or ‘cooked’ through), gently stirring from time to time.
Step 2
To serve, lift fish and onions out of liquid (reserve liquid); arrange on a large platter. Dot around tomatoes, then scatter over chilli, coriander, cress and freshly ground black pepper (if using). Spoon over a little reserved lemon liquid (discard remainder) and drizzle with extra virgin oil.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
