Zesty fish in tomato sauce

This catch can be rather spicy too.
 
recipe, fish, dinner
Image by:
Recipe from: 29 October 2015
Preparation time: 25 min
Cooking time: 20 min
 
 

Ingredients

 
  • 5
    ml
    each chilli powder, turmeric and cumin
  • zest of 1 lemon
  • 1
    thumb-sized piece of
  • ginger, finely grated
  • 8
    small hake fillets
  • 15
    ml
    oil
  • 1
    onion, chopped
  • 5
    ml
    each chilli powder, turmeric and cumin
  • zest of 1 lemon
  • 1
    thumb-sized piece of ginger, finely grated
  • 8
    small hake fillets
  • 15
    ml
    oil
  • 1
    onion, chopped
Servings: Change Serving
 
 

Method

 
Combine the spices, lemon zest and ginger, and roll the fish fillets in the mixture to coat them, then set aside while you make the tomato sauce.

Heat the oil in a frying pan and sauté the onion, carrot and peppers until glossy (about 5 minutes). Add the tomatoes and simmer until slightly thickened.

Coat the spiced fillets in a little flour and shallow-fry until golden brown and just cooked. Spoon the fish into the tomato sauce. Season to taste with salt and pepper, and heat through. Sprinkle herbs on top and serve with creamy mashed potatoes.

Words and image:Home
magazine

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Read more on: dinner  |  recipe  |  fish
 

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Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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