Line fish with tomato and ginger


Ingredients 11
Servings 6
Time

Ingredients

  • 2
    kg
    linefish fillets
  • sea salt and freshly milled black pepper to taste
  • 30
    ml
    fresh ginger shavings
  • 10
    garlic cloves, crushed and flesh pounded into a paste
  • 2
    ml
    red chilli flakes
  • 2
    ripe tomatoes, diced
  • 10
    ml
    sugar
  • 2
    ml
    whole mustard seeds
  • 2
    sprigs lemon thyme or basil
  • thin strips of lime or lemon peel (optional)
  • 10
    ml
    extra virgin olive oil
 

Method

 
1. Preheat the oven to 180 ºC. 2. Wash fish fillets thoroughly and pat dry with paper towels. Sprinkle with seasoning. Place in a roasting pan. 3. Prepare a paste of the ginger, garlic and chilli flakes, using a mortar and pestle or an electric blender. Spread over fish. 4. Cover the fish with diced tomatoes. Sprinkle with sugar and a little salt, the mustard seeds, lemon thyme or basil and citrus peel. Finally, trickle olive oil over the tomatoes. Cover the pan with aluminium foil and roast for 15 to 20 minutes, or until the fish is opaque and flakes easily. 5. Allow to stand for a minute or two, then serve fish with Chinese noodles.
 

Read more on: fish/seafood  |  roast
 

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