Baked Fish With Tomatoes and Peppers
By: Anonymous
Published: Thursday, December 3, 2009 - 10:39pm

Ingredients




600 grams Rawas, filleted and skinned
1 Onion, chopped (60 g)
1 700 millilit tomato puree or 6, (750 g) tomatoes
2 Green peppers, deseeded and chopped
Salt and freshly ground black pepper to taste
1 teaspoon Chilli powder, (5 g)
2 Flakes, (4 g) garlic, chopped fine
30 grams Parsley, chopped
3 tablespoons Oil, (45 ml)
1/2 Lemon, juice of





Preparation

1 CUT the fish into four cm wide strips. Preheat the oven to 180 C. Grease a medium sized casserole dish. Mix onion, tomato puree or chopped tomato and peppers well. Place one-third in a layer in the casserole. Lay half of the fish strips on top of the vegetables. 2 Season with salt, pepper and chilli powder. Repeat the layers, using half of the remaining vegetables. Mix the last one-third of the vegetables with the garlic and parsley, and spread on top of the second layer of fish. Gently press the layers down using the back of a spoon. Mix the oil and lemon juice and pour over. Bake for an hour, basting it with a little oil. 3 Serve with lemon wedges, crusty bread and freshly ground black pepper. Can also be served cold. 4 NOTES : Baked fish layered with vegetables and served with a dash of lemon juice 


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Preparation

 1  CUT the fish into four cm wide strips. Preheat the oven to 180 C. Grease a medium sized casserole dish. Mix onion, tomato puree or chopped tomato and peppers well. Place one-third in a layer in the casserole. Lay half of the fish strips on top of the vegetables.  2  Season with salt, pepper and chilli powder. Repeat the layers, using half of the remaining vegetables. Mix the last one-third of the vegetables with the garlic and parsley, and spread on top of the second layer of fish. Gently press the layers down using the back of a spoon. Mix the oil and lemon juice and pour over. Bake for an hour, basting it with a little oil.  3  Serve with lemon wedges, crusty bread and freshly ground black pepper. Can also be served cold.  4  NOTES : Baked fish layered with vegetables and served with a dash of lemon juice