Fish Creole


Ingredients 16
Servings 4
Time

Ingredients

  • 30
    g
    margarine
  • 1
    large onion, sliced
  • 1
    clove garlic, crushed
  • 1
    large green pepper, deseeded and sliced
  • 1
    large red pepper, deseeded and sliced
  • 410
    g
    chopped tomatoes
  • 5
    ml
    dried basil
  • 3
    ml
    Tabasco sauce
  • salt and freshly ground black pepper
  • 500
    g
    white fish fillet (hake, whiting or kingklip)
  • TOPPING
  • 170
    ml
    oats
  • 125
    ml
    wholewheat flour
  • salt and freshly ground black pepper
  • 30
    ml
    margarine
  • 50
    g
    Cheddar cheese, grated
 

Method

 
Preheat oven to 200 ºC. 1. In a saucepan, melt margarine and sauté onion, garlic and peppers until soft. 2. Add tomatoes, basil and Tabasco sauce, cook gently for 20 minutes until sauce has thickened. Season with salt and pepper. 3. Cut fish into 4 portions, arrange in a greased ovenproof dish. Pour the sauce over. 4. TOPPING: Mix together jungle oats, flour and salt, season with pepper and rub in the margarine. Stir in cheese and sprinkle over fish. 5. Bake in oven for 20 to 25 minutes, or until topping is crisp and golden brown. Serve with a salad.
 

Read more on: fish/seafood  |  bake
 

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