“This is a weekly favourite recipe in my home and now that we’re back to school, I make sure our little growing minds are eating fish twice a week.”
Ingredients
Yellowtail fillets x 4
Punnet rosa tomatoes x 1
Punnet baby peppers x 1
Chopped parsley
For the marinade:
1/4 cup olive oil
2 tbsp garlic paste
2 tbsp ginger paste
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp tandoori masala
1 tsp freshly cracked black pepper
1 tsp crushed chilli
2 tsp paprika
1/2 tsp chili powder
1/2 tsp salt (adjust to your preference)
Juice of 2 lemons
1/3 cup water (use with discretion to adjust consistency)
Mix together well
Method
Apply the marinade mix to your fish of choice with a pastry brush.
Cut the rosa tomatoes in half and slice baby peppers into quarters.
Place your fish in an oven tray and top with the sliced tomatoes and peppers.
Garnish with chopped parsley and drizzle with olive oil.
Grill in the oven for 20 mins at 200 degrees.
Serve with grilled potatoes and steamed peas, green beans with parmesan and butter.