Baked fish with creamy avocado sauce

Recipe from: 6/15/2000 12:00:00 AM
Ingredients 18
Servings 0
Time

Ingredients

  • 2
    kg
    fish, cleaned but head and tail reserved
  • salt and freshly ground black pepper
  • 100
    ml
    sunflower or olive oil
  • FILLING
  • 1
    onion, finely chopped
  • 3
    cloves garlic, crushed
  • 6
    large chillies, seeded and finely chopped
  • 5
    ml
    turmeric
  • 5
    ml
    fresh thyme leaves
  • 5
    ml
    freshly chopped parsley
  • 30
    ml
    sunflower or olive oil
  • TOMATO MIX
  • olive oil
  • 2
    onions, sliced into small wedges
  • 400
    g
    whole tomatoes in tomato juice, chopped
  • pinch sugar
  • 10
    ml
    fresh lemon juice
  • salt and coarsely ground black pepper
 

Method

+/- 50 min
 
Preheat the oven to 160 ºC. Make a few diagonal incisions on the outside of the fish and season these and the cavity of the fish generously with salt and black pepper. Pour the oil into an oven pan and place the fish in the pan. Prepare the filling. Mix the onion, garlic, chillies, turmeric and fresh herbs with the oil. Spoon a little of the mixture into each incision and into the cavity of the fish. Spread the remaining mixture over the body of the fish and leave to marinate for about 10 minutes. Bake for 30 minutes uncovered. Meanwhile prepare the tomato mix: Fry the onion in a little olive oil until just tender and add the remaining ingredients. Simmer over low heat until the mixture forms a fairly thick sauce. At the end of 30 minutes baking time carefully spoon the mixture around and over the fish and bake for another 15-20 minutes or until the fish is cooked and the meat flakes easily with a fork. Allow to stand for a few minutes and serve with creamy avocado sauce.
 

Read more on: fish/seafood  |  bake
 

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