6 basa fish fillets
1/2 medium onion, thinly sliced
3/4 cup white vinegar
salt + ground pepper + mixed spice + thyme
Cut the fish fillets into 3rds. If any of the fillets are small, cut in half. Basa fish fillets look like this:
alternatively, you can use your favourite fish fillet for this dish.
Place the fish fillet pieces in a large bowl and pour in the vinegar. Add the onion and squeeze the half lemon. Using kitchen scissors or a knife, cut what remains of the lemon and add it into the bowl. Count 7 peppercorns and put them into the bowl.
Add a pinch of salt, ground pepper, mixed spice and thyme (I used ground thyme). Make sure that all the fish is well coated with the spices.
Cover the bowl with cling wrap and place in the fridge for 2 hours. If you are in a hurry, 1 hour should be enough.
In the meantime, prepare a tray to bake the fish in. Roll out aluminum foil to cover the bottom and sides.
When the fish has been in the fridge for a couple of hours, take it out and begin to line the pieces in the tray, leaving a few centimetres between each piece. Be sure to place it on the tray with the onion, lemon and peppercorns!
Drizzle tomato sauce and barbecue sauce on the fish pieces and sprinkle with salt, mixed spices, and ground pepper.
Cover the tray with aluminum foil and bake for 20 minutes at 180 degrees celsius.
Take the tray out of the oven and remove the aluminum foil that covers it. You will realise the fish has cooked in it’s own steam and juices have surrounded the fish pieces. Return to the oven and bake for 10 minutes at 210 degrees celsius.
The juices will dry up and a brown-burn colour will appear on the aluminum foil under the fish.
To serve, add a generous scoop of salad [my easy salad recipe can be found here], and a squirt of your favourite mayonnaise.
I really love this dish because it’s so yummy! You can add all sorts of things to it like chives, mint, or even paprika. But best of all, you just scrunch up the aluminum foil and voila! You have a 100% clean tray. Rinse it and pack it away! 🙂