This recipe came out a bit spicy, but it can be easily adjusted by adding less chilli powder. It was excellent when combined with the sour cream. I didn't add any water, I just added a spoonful next to the fillets. In the actual recipe it is served with corn and avocado salsa (see below for ingredients). Being part of our pure protein diet, I couldn't use it this time. INGREDIENTS 2 Tbsp brown sugar 1/2 tsp each of chilli powder, ground cumin, paprika & mustard powder salt and pepper 4 skinless thick white fish fillets 1 Tbsp olive oil, plus extra to brush Light sour cream, loosened with enough warm water to form a pouring consistency, to serve METHOD: Preheat oven to 180°C. Combine the sugar, chilli, cumin, paprika and mustard powder, 1 teaspoon pepper and 1/2 teaspoon of salt in a shallow bowl. Brush the fish with extra olive oil, then coat well with the spice mixture. Heat the oil in a large ovenproof frypan over medium heat. Add the fish and cook f...