Fish can be very easy to cook, but it is very delicate as well. Treat it with respect and the fish honours you with its beautiful and rich taste.
I had two pieces of aari maas or giant river catfish leftover from the day earlier and I was really looking to make a baked fish dish this week.
Ingredients to make one dish:
- 2 pieces of filleted 5-inch fish (any boneless fish will do)
- Melted butter – 4 tablespoons
- Salt and pepper as needed
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise
- Half a tablespoon of English mustard
- 1 teaspoon of peri-peri powder
- Half a teaspoon of ginger-garlic powder
- Quarter of a cup of breadcrumbs
Ingredients to make the vinaigrette:
- Half a handful of coriander leaves with the stems
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- A pinch of salt
- 2-3 small garlic cloves
Wash the fish fillets with a little lemon juice and let it sit for 10-15 minutes to remove the fishy smell. Rinse lightly with water and pat dry with a paper napkin.
Add salt and pepper on both sides of the fillets. Brush some melted butter onto a baking tray and set the fillets on it. Preheat the oven to 210 degrees.
In a small bowl, mix the lemon juice, mayonnaise, mustard, peri-peri and the garlic-ginger powder till it’s smooth. Spoon the mix over the fillets and cover completely.
Top the fillets off with the breadcrumbs and the remaining melted butter. Bake on the middle shelf of the oven for 20 minutes till the fish is flaky when touched with a fork.
To make the vinaigrette, add the coriander, vinegar, olive oil, lemon juice, salt and garlic to a blender and blitz till smooth.
Place the fish in a serving dish and finish the dish by spooning the vinaigrette over the fillets. Garnish with a few coriander leaves.
A simple recipe for a simple Sunday dinner. Happy cooking!