“Why must you a fish fry
When grilled tender, brown
Out of the oven it does fly
Onto a plate eager & waiting
Along with a sauce varied
That simmers on the edge
Flaky, with buttery goodness
It becomes a pledge”
Ingredients
2 fresh fillets of Sole or Cod (or any light white fish)
For the Marinade
2 tablespoons olive oil
2 tablespoons light soy sauce
1 tablespoon white vinegar
½ teaspoon thyme flakes
½ teaspoon dried basil
1 teaspoon fresh garlic & ginger paste
Salt & pepper to taste
For the Salsa
½ tomato, diced
½ cup of diced red and green peppers
¼ onion, sliced lengthwise
Leftover marinade from the fish
Fresh coriander leaves
Lemon juice
Pre heat the oven to 180 deg C
Mix the ingredients for the marinade. Make slight slits in the fish fillets and toss it in the marinade. Cover and refrigerate for 4-5 hours
Drain any excess marinade from the fish. Heat it in a pan. Add the onions and tomatoes and cook till tomatoes are tender. Add the pepper and cook for a few more minutes on low heat. Sprinkle coriander and lime juice and remove from heat.
Put the Fillets on a baking tray and bake for 10-12 minutes. The fish should begin to flake on touching with a fork. Then turn the oven to grill and grill on 200 deg C for another 5 minutes to get a crisp surface. Remove and serve on a bed of the salsa. A light and quick meal!
