Tomato Fish

Ingredients

• Oven Temp: 375F-190C
• Fish fillets (of your choice) 8 (approx. 1 kg) ]
• Lemon juice 2 tbsp. ] marinate for 15 minutes and wash off
• Salt 1 tsp ]
• Flour (Maida) ¼ cup (30 g)
• Salt and black pepper to taste
• Spring onions (Hara Pyaaz), chopped* 1 cup (240 g)
• Tomato puree 1 cup (240 g)
• Oregano leaves, dried 1 tsp (or 1 tbsp. fresh)
• Oil 6 tbsp. (90 g) approx.
• Greens for garnish (Celery, parsley, coriander leaves, etc. )

Preparation

• Wipe fish dry. Mix some salt and black pepper in the flour and coat fish fillets with the mixture. Pat off excess flour and keep fish aside.

• Heat a thin layer of oil in a pan and brown fish fillets on both sides, over high heat. Leave on absorbent paper, till required.

• Mix onions with 1 tbsp. oil and ½ tsp salt. Spread this mixture over a flat oven-proof serving dish.

• Add some salt and the oregano leaves to the tomato puree.

• Arrange fish over the onion mixture and coat with the tomato puree.

• Bake in a pre-heated oven for 15-20 minutes.

• Garnish with the greens and serve hot.

• *along with the leaves.