Baked Fish with Plantain
HT MC Fijian 50mins
Main Course Gluten Wheat
Dairy free Eggless
4 Large Fish Cutlets e.g. Cod, Haddock
1 Onion, sliced
4 ripe Plantains (cooking bananas), peeled and sliced
4 Tomatoes, roughly chopped
2 Green Chilies, deseeded and finely chopped
240ml/8fl.oz. Coconut Cream
1. Preheat the oven to 180C, 350F, Gas Mark 4 and
lightly oil 4 large pieces of
double thickness aluminium foil, each large enough to enclose the fish and
vegetables. Traditionally, banana leaves would be used. Alternatively, lightly
oil a shallow baking dish.
2. Place the fish in the centre of the foil
(or in the dish) and top with the sliced onion, plantain, tomatoes and chilies,
in that order. Season with salt. If using foil, pull the edges up a little.
3. Pour the coconut cream over the fish.
4. Form the foil into parcels sealing well to totally
enclose the fish, or cover the baking dish with foil, then bake for about 25 minutes or until the fish is cooked
through. Serve immediately.
Fish Recipes | General
Fish Prep & Cooking Times |
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