If you want to make fillets at home, cut exactly over bone on both sides.
Author: Ujwala Chintala
Recipe type: Main Course
Cuisine: Indian Fusion
Serves: 5
Ingredients
4 - Fish fillets (Fish without bones)
1 tbsp - Oil
salt
1 tbsp - fresh lime or lemon juice
⅛th tsp - turmeric - optional
½ tbsp - chilli powder
½ tbsp - fresh ground coriander powder. Roasting before grinding gives amazing aroma.
Julienne cut spring onion or onion
Julienne cut red and green bell peppers
Cilantro
Instructions
Marinate fish in ½ tbsp lemon juice, ¼th tsp salt and turmeric for at-least 15 minutes.
Wash fish. Discard all the water away. Press with paper towel to dry. Place in a bowl.
Add oil, salt, chilli powder, coriander powder and ½ tbsp lemon juice.
Pre heat oven to 425ยบ f.
Place fish on baking rack. Bake for 30 minutes. If you see lot of water in fish tray, drain.
Toss spring onion, bell pepper over fish. Bake for 5-7 minutes. Turn off oven.
If you don't have oven, no problem. Take a wide pan. Pour little oil. Heat to low medium. Place fish, close lid. Cooking on low flame is the trick. Cook both sides for 3-4 minutes each side.
Garnish with cilantro.
Serve with rice. This dish goes excellent with rasam or sambar on the side.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/baked-fish-with-bell-pepper-and-spring-onion/