Have you ever made a dish that was so flavorful that you wanted to make it again and again, and you think you won’t get sick of it? This recipe adapted from Baked Fish Fillets with Lemon & Red Capsicum Puree. I made a few changes, such as adding cabbage and mussels, and a roasted tomato to the puree. It goes great with fried potatoes or even rice.
1 large red capsicum (bell pepper)
1 medium tomato
3 cloves garlic
1/2 cup olive oil
1/4 cup lemon juice
3 teaspoons coriander seeds
6 fillets of white fish (approximately 4 ounces) each (I used tilapia)
10 half-shell New Zealand mussels
1 cup cut cabbage leaves
4 or 5 dried bay leaves
1/3 cup flat leaf parsley chopped finely
salt and ground black pepper to taste
1. Heat oven to 400˚F (200˚C). Cut the capsicum into quarters, removing the membrane and seeds. Place capsicum and tomato onto a baking tray skin side up and roast until the skin has darkened.
2. Place the capsicum, tomato, garlic, olive oil, coriander seeds, lemon juice, salt and black pepper into the bowl of a food processor. Process until smooth.
3. Place the cabbage leaves in an oiled baking dish. Season fish fillets and mussels with salt and black pepper, and place on top of cabbage. Pour the capsicum and tomato puree over the fish, scatter the bay leaves, and place in the oven for approximately 20 minutes at 400˚C (200˚F). Test fish is ready by inserting the point of a knife into the center of a fillet. If the fish is white and flaky, it is ready. If not, place back in the oven for another few minutes.
4. Sprinkle the chopped parsley over the fish and serve at once.