Baked Fish with African Spices
Many years ago when I was a Food and Travel reporter, I had the pleasure of visiting Tanzania where I sat down to dinner with the Head Chef of The Kempinski Hotel Dar Es Salaam, who shared with me his signature fish dish Changu (fish) with Saffron Rice. I found this dish an absolutely delicious way of serving a fillet of white fish, which often when left plain can be disappointing. Enjoy a taste of Africa!
6
5 minutes
10 - 15 minutes
180˚C
Ingredients
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6 white fish fillets- skin and bones removed
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Fresh limes- cut into wedges
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African Spice mix
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1 large fresh lime- juice only
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2tbsp vegetable oil- sunflower or safflower
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1 pinch of cayenne or chilli flakes
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1 small garlic clove- crushed
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2 tbsp fresh herbs- parsley or coriander leaves finely chopped
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1 tsp grated ginger
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1 tsp mustard seeds
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1 tsp tomato puree
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1 tsp honey- runny
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Pinch of sea salt and ground black pepper
Instructions
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01 Prepare African spice mix:
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02 Place all ingredients together into a medium sized bowl and mix well together.
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Coat fish in spice:
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03 Place each fillet individually into the spice mixture, remove and leave for 15-20 minutes on a flat platter for all the flavours to infuse.
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To cook:
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04 Place on a lightly oiled baking dish and bake in a hot oven for approximately 15 minutes until cooked.
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05 Serve hot with saffron rice and plenty of fresh lime wedges.
Notes
Any type of firm, white fish is suitable for this recipe. Just ensure the bones have been removed and no skin or scales can be found.