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Baked Fish with Sundried Tomatoes

Fish fillet pieces sandwiched with sundried tomato mixture, air fried and served with spicy spinach. This recipe is from FoodFood TV channel

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Baked Fish with Sundried Tomatoes
Main Ingredients Boneless Fish Fillets, Sundried Tomatoes
Cuisine Fusion
Course Main Course Seafood
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Baked Fish with Sundried Tomatoes

  • 1 Boneless Fish Fillets cut into 4 equal pieces
  • 10-12 Sundried Tomatoes soaked in hot water
  • 12-14 Garlic cloves
  • 2-3 Spring onions with greens
  • Olive oil 2 tablespoons + for drizzling
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1 teaspoon Extra-virgin olive oil
  • 7-8 Fresh spinach leaves blanched
  • 1/4 cup Bean sprouts
  • for garnishing Green capsicum curls

Method

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  1. Put 10-12 garlic cloves and drained sundried tomatoes in a mixer jar.
  2. Roughly chop spring onion bulbs and cut stalk into 3 inch pieces. Put the spring onion bulbs, 2 tbsps olive oil and salt in the mixer jar and grind to a coarse paste.
  3. Place fish fillet pieces on a plate, sprinkle salt and crushed peppercorns and rub over them.
  4. Spread some of the ground paste over one fish piece, place some spring onion stalk pieces, cover with another piece. Repeat this one more time. Drizzle olive oil over it and place the fish sandwich in an air fryer basket and bake at 180º C for 12 minutes.
  5. Heat extra-virgin olive oil in a non-stick pan. Finely chop remaining garlic and add to the pan and sauté for a minute.
  6. Roughly chop spinach leaves and add. Add salt and crushed peppercorns and sauté for 2-3 minutes. Add bean sprouts and mix well. Cook for 5-7 minutes.
  7. Transfer the spinach mixture onto a serving plate, place baked fish over it, garnish with green capsicum curls and serve immediately.

Nutrition Info

Calories 359
Carbohydrates 23.6
Protein 26.6
Fat 17.6
Other Fiber Vitamin A- 407.3mcg
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