| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Femina, Femina2, Seafood |
4 |
servings |
INGREDIENTS
| 600 |
g |
Rawas; filleted and |
|
|
; skinned |
| 1 |
|
Onion; chopped (60 g) |
| 1 |
|
700 millilit tomato puree or 6; (750 g) tomatoes, |
|
|
; skinned and chopped |
| 2 |
|
Green peppers; deseeded and |
|
|
; chopped |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
| 1 |
ts |
Chilli powder; (5 g) |
| 2 |
|
Flakes; (4 g) garlic, |
|
|
; chopped fine |
| 30 |
g |
Parsley; chopped |
| 3 |
tb |
Oil; (45 ml) |
| 1/2 |
|
Lemon; juice of |
INSTRUCTIONS
CUT the fish into four cm wide strips. Preheat the oven to 180 C.
Grease a medium sized casserole dish. Mix onion, tomato puree or
chopped tomato and peppers well. Place one-third in a layer in the
casserole. Lay half of the fish strips on top of the vegetables.
Season with salt, pepper and chilli powder. Repeat the layers, using
half of the remaining vegetables. Mix the last one-third of the
vegetables with the garlic and parsley, and spread on top of the
second layer of fish. Gently press the layers down using the back of
a spoon. Mix the oil and lemon juice and pour over. Bake for an hour,
basting it with a little oil.
Serve with lemon wedges, crusty bread and freshly ground black
pepper. Can also be served cold.
Converted by MC_Buster.
NOTES : Baked fish layered with vegetables and served with a dash of
lemon juice
Converted by MM_Buster v2.0l.
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