Words & Brush Recipe Corner: Aromatic Tomato Baked Fish

 Aromatic Tomato Baked Fish 

By Lisa Starr

https://lisa-starr.com/

Ingredients:

2 tablespoons oil

3 cloves garlic, sliced or crushed

2 tablespoons sweet paprika

2 teaspoons cumin

2 teaspoons ground coriander

Salt and coarse black pepper

4 white fish fillets (see notes)

400g can polpa crushed tomatoes

1 large, red pepper, sliced in strips 

½ - ¾ cup water 2 tablespoons tomato paste 

2 tablespoons sugar or to taste 

Chopped coriander leaves 

Zest of one lemon

* Polpa tomatoes are very smooth but can be replaced with regular crushed tomatoes or chopped, fresh tomatoes but fresh tomatoes will have to be cooked longer.

Directions:

1: Heat the oil in a large pan, add the ground spices and garlic and fry for a few minutes till fragrant.

2: Add the crushed tomato, tomato paste, water and red pepper and cook for 15 minutes till smooth and aromatic then season fish with salt and pepper and place skin side down in the sauce.

3: Cover and simmer for approximately 15 minutes till cooked through then season to taste with sugar and check spicing.

4: Spoon fish out of the pan, peel off skin which will come off easily, and spoon over pan sauces.

5: Serve garnished with chopped coriander and lemon zest.

COOK'S NOTES: I use frozen amnon (Tilapia) for this dish. 

Tilapia 

It is extremely affodable, is conveniently sold in individual fillets, and defrosts very quickly when needed in a hurry. It comes with skin on - a pretty, marbled skin - but this peels off very easily when the fish is cooked. If you prefer the flavor of fresh coriander to be milder then cook it with the fish as cooked coriander is less pungent. 

ENJOY !

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