If you are looking for a fabulous dish, easy to make, totally delicious, slightly tangy, definitely different, this one ticks all the boxes. Just have a look at the notes at the end for a tip or two. It couldn’t have been simpler. The whole idea is that the fish should not break up, so, as is always the case with fish, do not overcook it. On the other hand, of course, make sure that it’s cooked through —you will love it.
FISH FILLETS IN FRESH ORANGE JUICE
INGREDIENTS
4 fillets of hake or other firm white fish, patted dry
1 large chunk of fresh ginger, peeled and finely grated
4 tbsp olive oil
Juice of one fresh orange, large
1 tsp oregano, dried/fresh
1 tsp mint, dried/fresh
1 tsp cumin powder, dried
pinch of salt, for seasoning
orange slices for garnish
METHOD
Preheat oven to 180C.
Pat fish fillets dry, then place into a baking dish while leaving space in between. Season with a pinch of salt. Then shred ginger finely after peeling the skin off.
Mix orange juice, shredded ginger, olive oil, mint, oregano and cumin in a small bowl. Stir well until combined. Pour over fish. turning over to coat generously.
Cover the baking dish with aluminium foil and place it in the oven. Bake for 15-20 minutes on 180C. Check to see if about half cooked—probably not so. Then remove aluminium foil and let cook for additional10 minutes or so (until slightly crispy on top). Garnish with orange slices if desired.
NOTE
Get as thick fillets as you can.
Ovens all vary, so the idea is to cook the fish thoroughly without overcooking.
Therefore, keep an eye on it –check the fish a couple of times.
It will not crisp fully on top—don’t panic –enjoy!
ADAPTED FROM “ The European Dish”