Baked Fish
1 Whole Kabeljou (1,5 –2kg) – cleaned, head, tail and skin intact
100ml lemon juice
oil for mixing of spices
salt and pepper to taste
10ml fish spice
10ml crushed garlic
5ml paprika
5ml peri-peri
lettuce leaves
lemon slices
tomato
springs of dhunia
Sauce
250ml dhunia leaves
500ml mayonnaise
250ml plain yoghurt
3 green chillies, finely chopped
10ml crushed garlic
For the sauce: Chop dhunia finely. Combine remaining sauce ingredients and mix well. Chill until required.
For the Baked Fish: With a sharp knife, make three diagonal incisions in the thick flesh on both sides of the fish. Rub fish inside and out with lemon juice. Mix spices with oil and smear well inside and outside of fish. Place lemon slices and dhunia leaves inside fish. Drizzle a little oil into each incision. Place on a large oven tray sprayed with non-stick spray. Bake at 190*C for 35-45min or until done. Be careful not to overcook.
For the rice balls: Take a tablespoon of cooked rice. Roll into a ball in the palm of the hand. Dip in crushed chillies.
To serve dish. Line a large serving platter with lettuce leaves, Carefully slide fish on top of leaves. Place rice balls around fish. Serve sauce in bowl.
