6 servings
Prep: 10 mins,
Cooking: 55 mins
This way of baking fish with the sauce keeps the portions juicy, while adding a flavour punch.
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Ingredients (19)
SAUCE
1 tbsp | olive oil — or avocado oil |
2 | onions — chopped |
2 | garlic cloves — crushed |
1 tbsp | fresh ginger — grated |
1/2 tsp | fennel seeds |
2 | carrots — grated |
2 x 410 g | tinned tomatoes — chopped or whole |
2 tbsp | dried mixed herbs |
5 tbsp | fresh herbs — chopped |
1 | bay leaf |
1 tbsp | balsamic vinegar |
2 tsp | soft brown sugar |
lemon juice — to taste | |
salt and freshly ground black pepper — to taste |
FISH
1 kg | line fish — cut into portions |
2 tsp | olive oil — or avocado oil |
salt and freshly ground black pepper — to taste | |
fresh Italian parsley — or oregano, to serve | |
1 | lemon — cut in wedges, to serve |
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