Baked Chilli Fish Food

MEDITERRANEAN BAKED WHITE FISH

Steps:

• Heat the oven to 425 degrees F.
• Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
• In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
• Pour the tomato and olive mixture over the fish.
• Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
• Remove from the heat and serve.

WHOLE BAKED FISH WITH WATERCRESS & CHILLI SALSA

Steps:

• Heat the oven to 220C/200C fan/gas 7. Simmer the potatoes in a large pan of boiling salted water for 5 mins until just tender. Drain and set aside.
• Slash the flesh of the fish three times in a criss-cross pattern on both sides. Rub with the olive oil, then season with sea salt and black pepper. Pop the bashed garlic cloves and lemon slices into the cavity of the fish. Lay the potatoes and all the tomatoes in the bottom of a baking dish and season. Lay the fish on top and cook for 20-25 mins, or until the thickest part of the fish is cooked through (the flesh should come away from the bone easily and look opaque). Remove the fish, cover to keep warm and cook the potatoes and tomatoes for 10 mins more.
• To make the salsa, tip the watercress, herbs, chilli and capers into a food processor and pulse to finely chop, drizzling in a bit of the extra virgin olive oil as you do. Mix in the remaining oil, then the garlic and lemon juice, and season to taste. Put the veg on a serving platter, sit the fish on top and drizzle with the salsa to serve.

GINGER AND CHILLI BAKED FISH

Steps:

• Preheat the oven to a hot 220 degree C.
• Make 4 deep slits diagonally across both sides of the fish.
• Place a large sheet of foil, with sides overlapping, in a large shallow baking dish.
• The dish needs to be large enough to hold the fish.
• Spray the foil with cooking oil spray and place the fish on the foil.
• Fill the cavity of the fish with layers of lime slices and ginger slices.
• Combine the oil, fish sauce, grated ginger and garlic in a small bowl.
• Rub mixture into the cuts in the fish and all over the surface.
• Bring foil around fish so it will contain the cooking juices but do not cover the top of the fish.
• Bake for about 20 minutes, or until almost cooked through.
• While fish is baking, combine the palm sugar, chilli, extra fish sauce and lime juice in a small bowl.
• Spoon this mixture over the fish and bake for another 5 minutes or until fish is just cooked through.
• You can use 2 800gram fish if you prefer, but cut the cooking time to 15 minutes.
• The fish can be rubbed with the ginger mixture up to 6 hours ahead, but only bake just before serving.

SPICY FISH STEW

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
• Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
• Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.

CASHEW, CHILLI & LIME-CRUSTED FISH

Steps:

• Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
• Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.