Baked Fish With Tomatoes and Peppers

Photo: flickr user turtlemom4bacon

Ingredients

600 grams Rawas, filleted and skinned

1 Onion, chopped (60 g)

1 700 millilit tomato puree or 6, (750 g) tomatoes

2 Green peppers, deseeded and chopped

Salt and freshly ground black pepper to taste

1 teaspoon Chilli powder, (5 g)

2 Flakes, (4 g) garlic, chopped fine

30 grams Parsley, chopped

3 tablespoons Oil, (45 ml)

1/2 Lemon, juice of

Preparation

CUT the fish into four cm wide strips. Preheat the oven to 180 C. Grease a medium sized casserole dish. Mix onion, tomato puree or chopped tomato and peppers well. Place one-third in a layer in the casserole. Lay half of the fish strips on top of the vegetables.

Season with salt, pepper and chilli powder. Repeat the layers, using half of the remaining vegetables. Mix the last one-third of the vegetables with the garlic and parsley, and spread on top of the second layer of fish. Gently press the layers down using the back of a spoon. Mix the oil and lemon juice and pour over. Bake for an hour, basting it with a little oil.

Serve with lemon wedges, crusty bread and freshly ground black pepper. Can also be served cold.

NOTES : Baked fish layered with vegetables and served with a dash of lemon juice