Food First: Fish, Light and Tasty

2

It’s been a week since we had a new housekeeper work for us, and she’s a gem. From day one, she impressed us with her pork chops that had us licking our fingers, to the simple salads that would make any child love vegetables.

Mama Nora, or Mama N as she’s affectionately called around here, is around 50, is one of our best investments :-). Thanks to her previous employers, we have wholesome and tasty meals. Especially since I now have to watch what I eat, she’s a godsend.

Today she taught me how to make a fish casserole

 

 

What you need:

– A fish fillet
– Herbs/spices – cayenne pepper, black pepper, soy sauce and thyme.
– 1 tbsp tomato paste
– 2 Tomatoes, (preferrably skinned and diced)
– 2 Onions, sliced in rings
– a bunch of dhania (corriander)
– salt to taste
– 1 lemon or 1 tbsp of fresh lemon juice
– 2 tbsp of cooking oil

How to cook (Serves 4)

  • Place fish in bowl and and squeeze the fresh lemon juice out onto it. Add the herbs in small quantities, and the salt. Remember not to over spice it. Maybe use a pinch or so of each. Mix the herbs, lemon juice, add the tomato paste, and fish in the bowl, taking care not to break up the fillet.
  • Put some of the sliced onions into the bottom of the casserole dish, and add the oil, some dhania and some tomato. If you don’t have a casserole dish, use a piece of foil paper, and fold the edges in when finished to hold the fish in while cooking, and to seal in the moisture.
  • Layer the spiced fish on top of the onion/tomato/dhania layer.
  • Add another layer of onion/tomato/dhania on the fish.
  • Cover the casserole dish, and put in oven at 180 degrees, and cook for 30 minutes.
  • While this is cooking, boil the potatoes, and sprinkle some salt into the water to taste.

The food is ready! Goes well with a fresh, green salad, and some butter goes well with the potatoes.

And there you have a quick simple but tasty meal!

See you at the dishwasher….

  • Thanks Mark, glad you identified it useful. 🙂

  • Hi Priya, I am a relatively new cook and so still fmnulibg through the basics. I was just wondering how much tamarind to use in this recipe, would you say the size of a gooseberry? Thanks