Baked Fish

Related Herbs


Baked Fish

Baked Fish; with Coriander, Dill, French Tarragon, Marjoram, Avocado and lime oil and coconut, Ruby Chard.

Ingredients 

  • 4 small Dory fillets,
  • ½ cup of chopped coriander,
  • 1/2 cup of  coarse chopped dill,
  • 1/2 cup of chopped French Tarragon,
  • 1/4 cup of finely chopped marjoram,
  • 75ml of Avocado oil infused with Caribbean lime.
  • 1/2 cup of shredded coconut.
  • 12 large leaves of ruby chard.

Method

  1. Preheat oven to 240’c.
  2. Place 35 ml of oil on flat oven tray. 
  3. Mix all herbs together.
  4. Using half of the herbs make a bed on oven tray.
  5. Brush half remaining oil onto both sides of fish fillets.
  6. Place fish on bed of herbs
  7. Mix coconut with remaining herbs and place half mixture in top of fish fillets
  8. Place tray in oven.
  9. After 10 to 12 minutes depending on thickness of fish remove from oven and cover with rest of herb/coconut mixture. Drizzle rest of oil on top and place back in oven.
  10. After further 4 to 6 minutes fish should be cooked.  Remove from oven and place on cooked chard.
  11. Chard: Put 2cm of water in pan on over and bring to boil.
  12. Cut chard leaves in thirds and place in steamer on pan of boiling water.  Steam for 2 to 3 minutes – do not over cook.  Leaves should maintain structure.  Drain and place on plates.

Ingredients

    Method