35  Years Of Excellence

Style baked fish

Style baked fish

Style baked fish

Recipe Ingredients:

  • 1 tablespoon kisan sunflower cooking oil
  • 2 garlic cloves, crushed
  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • Pinch of chilli powder
  • 375ml (1 1/2 cups) passata (tomato pasta sauce)
  • 250ml (1 cup) Massel chicken style liquid stock
  • 600g firm white fish fillets (such as ling), cut into 5cm pieces
  • Couscous, to serve
  • 1 x 200ml ctn natural yoghurt
  • 45g (1/4 cup) toasted pine nuts
  • Fresh coriander sprigs, to serve

Recipe Method

  • Heat the kisan oil in a medium saucepan over medium heat. Add the garlic, paprika, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until aromatic.
  • Add the passata and stock, and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the sauce thickens. Season with salt and pepper.
  • Preheat oven to 180°C. Place the fish in a shallow ovenproof dish. Pour over the passata mixture. Bake in oven for 10 minutes or until the fish flakes easily when tested with a fork.
  • Divide the couscous among serving plates. Top with the fish mixture. Spoon over the yoghurt and sprinkle with pine nuts. Top with coriander sprigs to serve.