Spicy fish fillets with tomato and zucchini

Spicy fish fillets with tomato and zucchini

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

Once you have made this dish a few times, try adapting the spices to your taste. I like to replace the fennel seeds with cumin or caraway seeds for a change, but feel free to use your own favourites. Serve this spicy dish with steamed potatoes or rice – they complement the mild curry flavours beautifully.

Ingredients

Quantity Ingredient
4 ripe tomatoes, cut into 1 cm slices
2 small zucchini, cut into 5 mm slices
salt
freshly ground black pepper
2 x 150g fish fillets
1/2 teaspoon fennel seeds
1/2 teaspoon black mustard seeds
1/4 teaspoon ground turmeric
1 teaspoon curry powder
2 tablespoons olive oil
lemon wedges, to serve

Method

  1. Preheat the oven to 180°C and lightly oil the base of a small baking dish.
  2. Arrange half the tomato and zucchini slices in the base of the baking dish in alternating rows. Season with a little salt and pepper.
  3. Sprinkle the fish fillets with the fennel and mustard seeds, turmeric and curry powder, and season lightly with salt and pepper. Place the fish in the baking dish then cover with the remaining tomato and zucchini slices in alternating rows. Drizzle on the olive oil.
  4. Cook on the stove over a medium heat for 2 minutes, then transfer to the oven and bake for 10 minutes, or until the fish is cooked. Test by inserting a sharp knife at the thickest part of the fish. It should go through easily when cooked.
  5. Serve the fish with lemon wedges and steamed potatoes or rice.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
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weeknight
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