How to make 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 & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Boneless Fish Fillets, Sundried Tomatoes (सनड्राईड टोमाटो)
Cuisine : Fusion
Course : Main Course Seafood
For more recipes related to Baked Fish with Sundried Tomatoes checkout Seafood Manchurian, Fish and Chilli Shaslik, Fish in Dill and Tomato Sauce, Thai Fish in Banana Leaf-Cook Smart . You can also find more Main Course Seafood recipes like Prawns Varuval Kerala Squid Masala Crab in Devils Sauce Seafood Machurian
Baked Fish with Sundried Tomatoes Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Baked Fish with Sundried Tomatoes Recipe
Boneless Fish Fillets cut into 4 equal pieces 1
Sundried Tomatoes soaked in hot water 10-12
Garlic cloves 12-14
Spring onions with greens 2-3
Olive oil 2 tablespoons + for drizzling
Salt to taste
Crushed black peppercorns to taste
Extra-virgin olive oil 1 teaspoon
Fresh spinach leaves blanched 7-8
Bean sprouts 1/4 cup
Green capsicum curls for garnishing
Method
Step 1
Put 10-12 garlic cloves and drained sundried tomatoes in a mixer jar.
Step 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.
Step 3
Place fish fillet pieces on a plate, sprinkle salt and crushed peppercorns and rub over them.
Step 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.
Step 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.
Step 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.
Step 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 Kcal
Carbohydrates : 23.6 gm
Protein : 26.6 gm
Fat : 17.6 gm
Other : Vitamin A- 407.3mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
