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Add a photoSeafood and hot spices make a very tasty dish for summer and it is well-suited to a variety of salads, particularly with the traditional Lebanese bulgar wheat salad, Tabbouleh.
It is important when spicing up fish to use firm white fish because oily fish and spices are not firm friends.
It is also important when you use lemon or anything else that is quite acidic not to leave the fish in the marinade too long because the fish will start cooking.
For today’s spicy coating we will be using paprika, sweet chilli sauce, turmeric, cumin, cinnamon, curry powder, garlic and fresh coriander leaf and lemon rind and juice.
This is an easy dish to prepare, so it’s perfect for entertaining – but do check whether your guests are happy with spicy food.
To serve four portions of spicy baked fish you need;
Thanks to Hennie Geyer
Ingredientes
- 4 white fish fillets, 170 to 200g each
- 2 cloves of garlic, peeled, crushed and finely chopped
- Juice and grated rind of one lemon
- 8 bay leaves or curry leaves
- 2 tablespoons chopped fresh coriander leaf
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon cinnamon powder
- 1 teaspoon curry powder (mild, medium or hot)
- 2 teaspoons sweet chilli sauce
- 1 tablespoon paprika powder
- 2 teaspoons brown sugar
- ½ cup cooking oil
Direcciones
- In a mixing bowl combine all the spices (but not the leaves) well with the cooking oil and sugar and season with salt and pepper.
- Whisk the spice mix with a fork and brush both sides of the fish fillets with the spicy mix.
- Place on a glass dish, cover and set aside in a cool place for 20 minutes.
- Wrap each fillet of fish in an envelope of tin foil after adding a teaspoon of butter, a slice of lemon and two curry or bay leaves to each piece of fish.
- Place on a baking sheet and bake in oven pre-heated to 200 degrees Celsius for 12 minutes or until fish is just done and flakes easily.
- To serve, unwrap the fish and place the four fillets on individuals serving plates.
- Pour the liquid from each envelope over the fish.
- Garnish with lemon and a sprinkling of fresh parsley
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 260 | 85% |
| Total Fat 29.46g | 37% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 17mg | 6% |
| Sodium 35mg | 1% |
| Potassium 221mg | 6% |
| Total Carbs 5.75g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.97g | 2% |
| Protein 6.22g | 10% |
