10-15 slices of red hot chilli peppers preserved in salted brine
salt and black pepper to taste
Preparation method:
Wash thoroughly the potatoes and cut them into quarters.
Smear some olive oil on the bottom of an oven proof dish, place the quartered potatoes in it, sprinkle over salt and freshly ground pepper.
Wash the fish fillets and place them into another oiled ovenproof dish. Sprinkle the soy sauce over and garnish with the chilli pepper slices and fresh mint leaves.
Preheat the oven ant 180 C.
Bake the fish for circa 15-20 minutes depending on the thickness of the fillets.
Bake the potatoes for about 30 minutes.
Serve the fish and potatoes garnished with tomato slices.
Slice the fish into 2 cm slices. Remove the head and tail, preserve them for a fish head soup. The recipe will follow soon.
Slice the whole pineapple into 2 cm slices, leave its skin on. Cut every slice into quarters.
Put the fish and pineapple slices into a bowl. Sprinkle some olive oil and lemon juice over. Grind some salt, black pepper. I have also grind some very nice fish condiments, mostly herbs and dried vegetables. Stir them gently and leave them for 5-10 minutes.
Lay the fish and pineapple slices into an oven tray, bake them for about 20 minutes at 180 C.
Chop the green onions and garlic.
Cut the tomatoes into quarters.
Add the chopped garlic, green onions, quartered tomatoes and oyster mushrooms on top of the fish-pineapple tray.
Bake them for another 20-25 minutes until the mushrooms are roasted a bit and the tomatoes are well wilted.
Remove the tray from oven and serve while still hot.
Scale the fishes, gut them and remove the gills. Wash them thoroughly.
Chop the garlic.
Cut up the pomegranate and remove its seeds.
Cut 4 thin slices of the lemon and of the lime.
Salt and pepper the fishes outsides as well as their insides.
Stuff each fish with half of the chopped garlic and add one-one rosemary branch.
Fill the rest of their cavity with the pomegranate seeds, but not too much so they won’t spill out.
Preheat the oven to 190°C (375°F).
Lay the mullets into an ovenproof dish and top them with the lemon and lime slices.
Place the fish in the oven and let it bake for 30 minutes. If using a gas oven cover the dish with a tin foil, but since I have an electric oven, I skipped this step.
For the sauteed okra
Chop the garlic cloves.
Melt half of the butter in a frying pan over medium heat.
Fry the chopped garlic until fragrant for about 1-2 minutes.
Add the fresh/defrosted, the rest of the butter, the chilli pepper flakes and sage. Fry over medium-low temperature for 5 minutes.
Add 1/4 cup of water, cover and simmer for about 5 minutes or until water evaporates.
Add the crumbled blue cheese and stir-fry for another minute
Serve the mullet with sauteed okra and some pomegranate seeds and cherry tomatoes.