Goa x Greece
Recheado fish plaki
The Goan red paste goes on holiday to the Aegean and brings back olive oil.
60 minTime
39 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original439kcalsame
39 gproteinsame
6 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Grind the chillies, cumin, pepper, whole spices, garlic, ginger, vinegar, sugar, turmeric and salt to a smooth paste. Rub a third on the fish and rest 15 minutes.
- 2Heat 2 tbsp oil in a pan on medium heat. Cook the onion 8 minutes, add the rest of the paste for 2 minutes, then the tomato, oregano and water. Simmer 8 minutes.
- 3Brush a baking dish with oil, layer the potato slices, season and pour over half the sauce. Bake in the oven at 200°C for 15 minutes.
- 4Lay the fish on top, spoon the rest of the sauce around and add lemon slices. Bake 15 to 18 minutes.
- 5Rest 5 minutes, drizzle the last of the oil and scatter coriander.
Serve it like this
Lift a fillet onto a bed of the saucy potatoes, spoon the red sauce around in a loose pool and top with a lemon slice and coriander.
