Recipes
Fish Creole
Ingredients
700 g (1½ lb) hoki or cod fillet
2 limes
2 cloves garlic
8 spring onions
30 ml (2 tbsp) oil
2 green chillies, de-seeded and thinly sliced
700 g (1½ lb) British Classic Tomatoes, peeled and sliced
6 dried sundried tomatoes, soaked and chopped
150 ml (¼ pint) white wine
1.25-2.5 ml (¼-½ tsp) hot pepper sauce
50 g (2 oz) flour
2 limes
2 cloves garlic
8 spring onions
30 ml (2 tbsp) oil
2 green chillies, de-seeded and thinly sliced
700 g (1½ lb) British Classic Tomatoes, peeled and sliced
6 dried sundried tomatoes, soaked and chopped
150 ml (¼ pint) white wine
1.25-2.5 ml (¼-½ tsp) hot pepper sauce
50 g (2 oz) flour
- Skin fish and cut into chunks. Squeeze the juice from limes over fish and marinate for 20 minutes.
- Meanwhile, fry the garlic, spring onions in half the oil. Add the chillies, fresh and dried tomatoes and simmer 10 minutes. Add the wine and continue to simmer for a further 5 minutes.
- Transfer to a shallow ovenproof dish. Season with hot pepper sauce.
- Strain marinade and dry fish on kitchen paper.
- Coat fish in flour and fry gently in remaining oil until golden brown but not cooked through. Lay fish on top of tomatoes.
- Cover and cook in the oven at 200°C (400°F/Gas mark 6) for 10 minutes.
