A quick and easy spicy fish recipe with delicious African flavour for a light mid-week dinner. Ingredients: 2 sea bream or sea bass. (about 450g each gutted and cleaned with head and tail left on). For an authentic African fish use Tilapia or Red Snapper. 2 tsp of Neema African Scotch Bonnet & Ginger Chilli Paste Sea salt Method: Make thin slashes into each side of the fish. Sprinkle salt (to taste) all over the fish, rubbing it into the cuts and the cavity of the fish. Using a pastry brush, spread Neema African Scotch Bonnet & Ginger Chilli Paste on both side of the fish and leave to marinate for 20 mins. (For best result marinate overnight) Heat the...
Ingredients:
6 Sea Bass
2-3 Courgettes depending on size
200g Asparagus
Salt
1 Lemon
Neema Scotch Bonnet & Ginger Chilli Sauce
For the marinade:
1 teaspoon of Neema Scotch Bonnet & Ginger Chilli Sauce
1/2 of lemon squeezed
Salt to taste
Crushed Garlic
1 tbsp of Olive oil
Parsley to garnish
Method:
Marinade fish and leave for a few hours (preferably overnight) for seasoning to set in
Slice courgettes lengthwise, season with salt and grill on a grill pan
Season asparagus with salt, pepper, lemon and drizzle some olive oil. Put it on a grill while cooking fish.
Arrange the cooked courgettes first, then the fish with the asparagus. Sprinkle some chopped parsley and serve.
