Sweet and Sour Fish with vegetables
As a big fan of Sephardi fish recipes, dishes with sweet and flavoursome sauces never fail to strike a chord with me. Whether your preference of fish fillets be cod, sea bass, haddock (in this case), sea bream, tilapia etc, this is a recipe (from ‘Flavours of Babylon’ by Linda Dangoor) that never fails to impress - feel free to season to your heart’s content!
Serving: approx 4-6 people
Cooking time: 10 mins prep, 35-40 mins cooking time
800g white fish fillets (haddock, sea bass, sea bream)
4 large onions
3 red peppers
2 fresh tomatoes (sliced into thick rings)
1 tbsp paprika
Salt and pepper to taste
Juice of 3 lemons
2 tbsp tomato paste
2 tbsp sugar
1 tbsp curry powder
Dash of cayenne pepper
1 tsp salt
Handful of chopped parsley
Equipment: Saucepan, wooden spoon, sharp knife, oven dish, basting brush
Mix all of the sauce ingredients in a saucepan and bring to the boil. Simmer gently for 5 minutes, stirring from time to time. Remove from the heat, add the parsley, taste, adjust the seasoning and set aside.
With the use of a sharp knife, slice the onions into rings and set aside - do the same with the peppers. Stir-fry the onions, then the peppers (until soft) and set aside also.
Cut the fish fillets into large chunks, brush with olive oil, sprinkle with salt and paprika and place under the grill for 5 minutes.
Lightly oil the oven dish (oven should be preheated to 190 degrees centigrade (Gas Mark 5) and arrange all of the fish at the bottom. Layer the onions on top, followed by the peppers and then the tomatoes.
Pour the sauce over, and bake for approximately 30 minutes (or until the sauce has been fully absorbed).