Name: Avocado salsa with whole baked fish
Yield: 6 servings
Cuisine: Bake
Ingredients: 2.00 kg kabeljou geelbek or steenbras, whole fish; lemon juice; salt; oil; 3.00 avocado finely diced; lemon juice; 1.00 tomatoes ripe, skinned and finely diced; 1.00 green pepper deseeded and finely diced; 1.00 eggs hard-boiled, finely chopped; 50.00 ml fresh chillies 573; 10.00 ml chilli sauce; 15.00 ml fresh parsley finely chopped; 15.00 ml fresh coriander finely chopped; 5.00 ml salt; 5.00 ml freshly ground black pepper

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Ingredients (15)

FISH

2.00 kg	kabeljou — geelbek or steenbras, whole fish
	lemon juice
	salt
	oil

SAUCE

3.00	avocado — finely diced
	lemon juice
1.00	tomatoes — ripe, skinned and finely diced
1.00	green pepper — deseeded and finely diced
1.00	eggs — hard-boiled, finely chopped
50.00 ml	fresh chillies — 573
10.00 ml	chilli sauce
15.00 ml	fresh parsley — finely chopped
15.00 ml	fresh coriander — finely chopped
5.00 ml	salt
5.00 ml	freshly ground black pepper

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a large baking sheet with oil. Leave head and tail intact. Make 3 slashes across each side of the fish. Sprinkle with lemon juice and salt and leave for one hour. Brush with oil and cover with aluminium foil. Bake for 15 minutes. Remove the aluminium foil and place under the grill for about 10 minutes and grill until browned. Cover lightly and keep warm until ready to serve. Place the diced avocado in a mixing bowland sprinkle with a little of the lemon juice. Add the remaining sauce ingredients and mix lightly. Add extra salt and pepper if desired. Chill until needed. Place the fish on a bed of rice and spoon the sauce over. Serve with the remaining sauce.
Serves 6.