200°C · 15-30 minAllergens
Gluten
Selderij
VisOttolenghi's chili fish
Ottolenghi's recipes continue to inspire me with their unique flavours and preparations. This dish is made with fresh tomatoes, dried ancho chili, red chillies, caraway seeds, and fresh white fish fillet. The fish in this spicy, fresh sauce is packed with flavour! Served with braised vegetables, good olives, and fluffy whole grain rice.
Anchovy, Fresh black cod fillet, tomato, tomatoes, celeriac, carrot, leek, yellow bell pepper, white onion, red chilli, garlic, fresh coriander, kalamata olives, capers, caraway seeds, basmati rice, brown rice, wheat flour, ancho pepper, tomato paste, sugar, extra virgin olive oil, sunflower oil.
Allergens: gluten, selderij, vis.
Microwave
Heat the fish, vegetable sauce, and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the fish, vegetable sauce, and rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g