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Main Ingredients | Medium tomatoes, Red chilli flakes |
Cuisine | Fusion |
Course | Main Course Seafood |
Prep Time | 31-40 minutes |
Cook time | 26-30 minutes |
Serve | |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Tomato Chilli Baked Fish
- 8 Medium tomatoes blanched
- 2 teaspoons Red chilli flakes
- 600 grams Rawas fish fillets
- 4 tablespo teaspoons Extra virgin olive oil
- 20-22 Garlic cloves finely chopped
- to taste Salt
- a few Fresh thyme leaves chopped
- 2 teaspoons Lemon juice
- 20-22 Broccoli florets blanched
- for garnish Micro greens
- for garnish Lemon wedges
Method
- Heat 4 tablespoons olive oil in a non-stick pan. Add garlic and sauté for a minute.
- Peel, remove seeds and finely chop tomatoes. Add to the pan along with salt and thyme leaves, mix and sauté well. Add chilli flakes and mix well.
- Marinate the fish fillets with lemon juice and salt.
- Preheat oven to 180º C.
- Divide broccoli florets equally between 4 pieces of baking paper. Place one fish fillet on each, puttomato mixture on top and drizzle some olive oil. Bring in the edges to make a packet.
- Place the packets on a baking tray, put the tray in the preheated oven and bake for 15-20 minutes.
- Open the packets, garnish with micro greens and lemon wedges and serve hot.
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