WHOLE BAKED FISH RECIPE

Even if you don’t follow tradition and eat seafood on Easter Good Friday, this recipe is a year-round winner. At your local seafood shop, you can ask them for the best fish for baking or purchase a cod or red emperor. Ask them to remove the eyes, scales and guts, most fisheries will do this for you.

Ingredients

  •  1-2 tsp salt
  • 1 tsp pepper
  • 1 Tbsp garlic
  •  1 tsp red chilli paste
  • 1 tsp coriander powder
  •  ½ tsp turmeric
  • ½ lemon -juiced
  • 2 Tbsps tomato paste
  • 1 Tbsp. chickpea/corn flour
  •  1/4 cup olive oil
  •  2 punnets cherry tomatoes
  • 2 red onions
  •  2 red capsicum

Method

  1. Take a sharp knife and make thin slits in the skin of the fish to allow the flavour to go into the flesh.
  2. Mix the salt, pepper, garlic, chilli paste, coriander powder, turmeric, lemon juice, tomato paste together into a flavourful paste
  3. Rub this mixture onto your fish and ensure some is pushed into the slits of the skin you made earlier.
  4. Leave your fish to marinate for about half an hour.
  5. Preheat your oven to 180°C
  6. Place foil in a baking tray base with enough to cover the fish.
  7. Place the fish in the baking tray with cherry tomatoes, onions and capsicum scattered around, and ¼ cup olive oil poured all over.
  8. Cover the fish so it is totally enclosed and bake for 30-45 minutes depending on how large the fish is.
  9. Then remove the foil and allow the fish to grill for 10-15 mins until the skin is crisp and golden.
  10. Remove the fish from the oven tray and place on serving platter.
  11. Take the juices from the baking tray and place in a sauce pan with 1 Tbsp. of chickpea or corn flour mixed in a cup of water, and lemon juice to taste.
  12. Leave this on a high heat to cook off the water.
  13. When the oil separates from the sauce remove from heat and pour over fish ready to serve.

Recipe courtesy of Zubeida Samodien

 

 

Discover more in the Be Inspired Autumn Magazine

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