Chilly Lemon Baked Fish

You need to prepare a simple base

  • The pulp from two lemons.
  • Six dry red chillies soaked in hot water for ten minutes and then pureed.
  • Three tablespoons of olive oil.
  • Seven cloves of garlic chopped.
  • Coriander leaves and stems, chopped.
  • Some salt.

Used here two black Pomfret. But you can also use red snapper, sea bass etc.

Cut and arrange the fish in a thick baking dish. Try and avoid keeping the skin in contact with the dish. Once satisfied remove individual pieces and coat with the base. This will avoid slimy skin when the fish is cooked.

Oven temperature of 210C. Cover with foil and bake for twenty minutes. Remove the cover and continue baking for another twenty mins or it’s done.

Lay cooked rice or millets. Drizzle on it the juices that had collected in the baking dish. Carefully place the fish on top of it.

Serve a five star dish to your lovely families.

Lemon Butter Fish

lemon-butter-fish-5

You can use any white fish for this super simple recipe. I used Pomfret.

I love working with my knife, which is why I buy whole fishes and then cut them into whatever style I fancy. Particularly like cutting them like a fillet but leaving the bones on one side. Lesser wastage and I like the bone pattern.

lemon-butter-fish-1

Pat the fish dry and sprinkle salt. Melt butter in a pan and if you want add some olive oil to it. Place fish, skin side down. Once the color changes, flip it over and add some lemon juice and anything with heat in it. Fresh green or red chilies work very well. Or just sprinkle some freshly ground pepper.

Serve the fish with sauteed greens.

Enjoy the fine dine experience in the comfort of your home.

Fish Provencal

Wash an clean a nice white fish like Pomfret. Put a lot of slits.

Chop a good amount of coriander, garlic and two green chilies.
Rub it on the fish along with olive oil. Try to stuff it into the slits.

Slice a couple of large tomatoes into rings.

Heat a frill pan but not very hot.
Lay the tomatoes and let them sizzle for a 3-4 mins.
Turn them around and place the fish on them.

Partially cover and cook on medium heat for about 10 mins.
Turn the fish and now place the tomatoes on top of it.

Continue cooking on medium heat.

Add some sliced cherry tomatoes on the edges of the pan.

Once the fish is done, move the tomatoes to the side and cook on high heat to dry up fish.

Serve the fish into a plate.

Now using your spatula clean up the grill. Collecting everything to the amazing Provencal sauce.

Enjoy a whiff of Goa in your home.