A great recipe for those who do not like frying. The peri-peri teams beautifully with the fish and adding a sachet of our Fish Stock deepens and balances the flavours. I love the idea of topping the dish with buttered baby potatoes. All you need to round off the meal is a salad and some soft Portuguese rolls to mop up the sauce.
YOU WILL NEED
- 700 - 750 g baby potatoes, halved
- Ina Paarman’s Vegetable Spice
- 2 T (30 ml) butter
- 750 g skinned and filleted hake, cut into portions
- Ina Paarman’s Fish Spice
- ½ fresh lemon
- 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
- 3 ripe tomatoes, skinned and sliced
- 1 t (5 ml) sugar
- ¼ cup (60 ml) boiling water
- 1 x 25 g Ina Paarman’s Liquid Fish Stock
Adjust the oven rack to the middle position. Preheat the oven to 200°C.
Butter a medium ovenproof dish.
Boil the baby potato halves until just done, ± 12 minutes.
Drain off all the water, pull off the skins, some of the bigger potatoes can be halved again. Return potatoes to the pot. Season with 1 t (5 ml) of Vegetable Spice. Add butter and shake to coat the potatoes.
Season the fish on best side only with Fish Spice and lay in the prepared oven dish in a single layer (fold very thin pieces double).
Squeeze a little lemon juice over and spread with Peri-Peri Sauce.
Top with an overlapping layer of tomatoes lightly seasoned with Vegetable Spice and sugar.
Scatter the buttered potato halves on top and finally mix the boiling water with the Fish Stock and pour it in on the side.
Bake for 25 – 30 minutes until the potatoes are golden brown.
Serve with a well-dressed salad and Portuguese rolls or a crusty loaf to mop up the delicious juices.
Don’t be concerned if the dish looks watery on cooking, a delicious sauce forms.
For a milder flavour replace the water with ¼ cup (60 ml) of fresh cream or coconut milk.