A quick and simple fish dish, healthy enough for the post holiday season, and poetic enough to inspire appetite.
By Shuchi Mittal
The holidays are over and a lull is over everyone. The feasting must come to an end. But who says healthy food can’t be tasty? I bring to you a fresh and quick recipe that does no damage to those waistlines, and yet feels like a celebration.
“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”
PrintSole fillet with cooked pepper salsa
- Total Time: 4 hours 20 minutes
- Yield: 2 1x
Description
A quick and simple fish, healthy enough for the post holiday season!
Ingredients
Scale
- 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
- teaspoon thyme flakes
- teaspoon dried basil
- 1 teaspoon fresh garlic & ginger paste
- Salt & pepper to taste
For the Salsa
- tomato, diced
- cup of diced red and green peppers
- onion, sliced lengthwise
- Leftover marinade from the fish
- Fresh coriander leaves
- Lemon juice
Instructions
- 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.
- Prep Time: 4 hours
- Cook Time: 20 mins
