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