In keeping with our Bengali traditional, but much to my parents’ disapproval of my aversion to eating fish, it was often a case of “Eat your fish!” at the dining table. More so than the proverbial peas.
Ironically, as a Mother of two teens, I now find myself cooking fish in a variety of ways. The versatility of cooking with fish, whether it’s a fishermen’s pie, a curry, a grill or even a biriyani (!) makes it quite effortless to get those all-essential Omega-3’s into our daily diet in the most natural way.
Last night I chose to steam these basa fillets, but not quite the conventional way. I seasoned the fillets and simply arranged them in a single layer in my glazed ceramic tagine. I then placed the tagine on the stove over a heat diffuser to ensure even cooking.
The build up of steam in the pot creates condensation and the resulting droplets ensure the fish is left beautifully moist with all the flavours sealed into the fish. Simply lushalicious :p. So here’s how it goes…
Cooking Time: 20 mins
- 4 white fish fillets (such as cod, haddock or basa)
- 2 tbsp olive oil
- juice of a quarter lemon
- 1 tsp crushed red chilies (or more if you dare!)
- sprinkle of course black pepper
- salt to taste
- handful of chopped parsley
- a lemon twist and sprig of fresh coriander to garnish each piece
How to cook
- Mix all the ingredients well and season the fish. Set aside for 10 mins.
- Gently heat a large wok, karahi or tagine placed in a heat diffuser (you can use a tava or frying pan for this purpose).
- Arrange the fish onto the vessel a single layer and place a tight fitting lid (or the tagine lid if using a tagine).
- Allow to cook over a medium heat for 15-20 minutes.
- Remove each piece carefully and garnish with a twist of lemon and a sprig of coriander.
Serving Suggestion: Serve with seasoned, steamed new potatoes and beans or spinach. Or for a touch of Indian, serve with a portion of boiled rice topped with a tadka-free lentil curry as shown here 🙂