Chili, Lemon & Coriander Fish

A lightly spiced and tangy fish fillet that melts in the mouth.

  • 6 Whole Fish Fillets (- I Use Basa Fillets)
  • 3 Cloves Garlic (- Minced)
  • 2 Whole Chilies (- Red)
  • 3 Whole Lemons (- Squeezed)
  • Olive Oil
  • 1 Bunch Coriander (- Chopped)
  • Salt & Pepper
  • 1 Whole Red Capsicum (- Sliced)
  • 1 Whole Yellow Capsicum (- Sliced)
  • ½ Head Broccoli
  • 1 Whole Lemon (- Sliced)
  • 1 Branch Truss Tomatoes
  1. Preheat oven to 180°C (356°F).

Marinade

  1. In a mortar and pestle, crush the garlic with a little bit of salt. Add chili and coriander and keep crushing till the coriander leaves look wilted.

  2. Add olive oil, lemon juice and mix well. Add a little amount of water and stir.

Fish Fillets

  1. Place fish into baking tray and pour the juice over the fish ensuring that it is well mixed with the marinade.

Vegetable Prep

  1. Add the vegetables to the baking tray, covering the fish. Allowing for an even mixture of colours and flavours.

Whole Dish

  1. Place into the fridge for approximately 1 hr to allow the flavours to infuse. If you are running low on time, you can skip this and place right into the oven.

  2. Cover the tray with foil and place into preheated oven for approximately 45 mins to 1 hr. Making sure that the fish and vegetables are cooked through evenly.

Serve with a side dish of rice or salad for a tangy experience. Enjoy!

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