Last Saturday we had an eclectic group of friends for lunch. Not quite sure about their 'Indian-spice tolerance', I decided to play safe. This baked fish surprisingly, was much praised, and since it is such an easy thing am holding on to this recipe forever! I regret not taking a photo of the fish once it was cooked, well, there’s always a next time.
We had bought a three pound flounder from the local Korean sea-food store, ‘verrryy tasty’ the Korean lady had said, and she was right.
One whole fish, cleaned, patted dry
Mint chutney : 1 cup
Lime juice : ½ cup
Lime zest : ½ tsp
Ginger paste : 2 tsp
Pepper : a pinch
Oil : 2 table spoons
Mix chutney, lime juice, zest of lime, ginger paste, pepper, and salt . Smear this paste all over the fish, wrap it tightly in foil and leave it in the fridge overnight. Take out the fish from the fridge half an hour before baking, brush both the sides with oil. Pre-heat the oven, and bake the fish wrapped in foil for 40 minutes at 375 F. After 40 minutes, remove the fish from the oven, unwrap the foil, and put it back on broil for 10 minutes, or until it turns into that ' I can dig into that now' brown.
Serve with some mint chutney and slices of lime.