Nile perch & spicy vegetables
Nile perch & spicy vegetables
Makes 6-8 servings.
Ingredients
- 2 large onions, sliced into rings
- 8 cloves of garlic, thinly sliced
- 6 Swiss chard leaves, sliced in half
- 2 carrots, sliced
- 2 red peppers, sliced in half
- 1 spicy pepper (optional)
- 1 small eggplant, sliced
- 3 small tomatoes, sliced
- 6-8 Nile perch fillets (or other filleted fish such as Cod, Hake or Halibut)
- 2-3 Tbsp. spicy pickled lemons
- 1 cup parsley and cilantro, chopped
- Salt, to taste
- ½ tsp. pepper
- 1 tsp. turmeric
- ½ cup water
- 4 Tbsp. olive oil
- ½ cup dry white wine
- 2-4 thyme sprigs
Directions
Line a pan with baking paper. Arrange the vegetables on bottom of the pan in the order they appear in the ingredients list, then place the fish fillets on top.
In a separate bowl, mix together the lemon, parsley, cilantro, salt, pepper, turmeric, water and olive oil. Add the wine and the thyme and mix again. Pour on top of the fish and vegetables, cover with baking paper, then aluminum foil on top.
Bake for 40 minutes in an oven that has been preheated to 190°-200°. Remove from the oven, and take off the foil and baking paper. Use a spoon to baste the fish with juice from the vegetables. You can add a little more water if necessary. Put the pan back in the oven and cook for another 5-10 minutes. Serve hot.
Level of difficulty: Medium Time: 50 minutes
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| ENJOY! |
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