Red Snapper Creole Style
FreSH FiSH WiTH a creole sauce is a classic dish found throughout the islands. This recipe is from Fish & Seafood Recipes of the Seychelles Islands by Flavien Joubert.
½ Whole 1x1 Garlic –2 30 Red kg g, Snapper crushed
Fresh 30 g, crushed Ginger
Parsley 20 g, chopped
Thyme 20 g, chopped
Fresh Red Chili 10 g, chopped
Whole Lemon 1, juiced
Onions 100 g, finely chopped
Onions 300 g, sliced
Tomatoes 600 g, sliced
Vegetable Oil 60 ml, divided
Salt and Freshly Ground Black Pepper to taste
1 CLEAN the fish well and make three large incisions on both sides with a sharp knife.
2 MIX the garlic, ginger, parsley, thyme, chili, lemon juice, chopped onions and seasoning. Fill up the incisions on both sides of the fish, and rub more of the mixture on both sides. Marinate for two hours.
3 PLACE the fish on a baking tray with the remaining marinade and coat with 35 ml of the oil. Bake in an oven pre-heated to 175°C for 15 minutes.
4 HEAT the remaining 30 ml of oil in a skillet and brown the sliced onions and tomatoes. Place the mixture on top of the fish. Bake for another 15 minutes.
5 SERVE with rice and chutney.