Baked Fish – 3 ingredients

I tried out the baked fish from the 3 ingredients or less recipes. I’ve always made I&J fish (cheese in the middle ones) out the box and Woolworths brand of fish and chips which is quite tasty.

Over the weekend, I visited a shop called Mediterranean in Fourways. I remember my sister telling me they were good. I’ve never bought fish in my life before – where you pick what you want and they clean it for you. I’ve just done it with prawns. I just asked for white fish to bake, and was given so many options. What to choose? I ended up buying hake because it seemed like the popular one (I&J?).

This would make an ideal main course, gets done quickly.

What you need:

  • 2 fresh white fish fillets
  • 1 tsp butter
  • 1 lemon

Place your fish onto some foil, large enough to cover it. Coat the fish with melted butter. I used slightly more than 1 teaspoon, but dont take notice of that. Season with salt and pepper. Add slices of lemon over fish. Wrap in foil.

Bake in oven for 20 minutes on 180ºC.


I must point out though that my husband found it bland. If you enjoy your seafood with lemon butter then give this one a go. I love grilled calamari with lemon butter, so I enjoyed it.

For those of you who asked about the recipes, they can be found here.

Butter Chicken 2.0

I previously made butter chicken but when I made it over the weekend, I decided to try it without the tomatoes. I also added about a mug of boiling water to the tomato paste seperately before adding in the chicken. For those who missed this post, here is the new and improved recipe.

Butter Chicken

Butter Chicken

What you need:

  • 4 cubed chicken fillets
  • 1 tin tomato paste
  • 250ml fresh cream
  • ground cashew nuts
  • 1 chopped onion
  • butter
  • spices and salt to taste

Add a chunk of butter – about 100g into a pot and when it melts add your onion. Add spices. I used chilli powder, dhania/jeera powder and gharam masala. Add salt to taste. Add chicken and add garlic(ready for cooking). Let the chicken cook till done. Now – empty your tin (small) of tomato puree into a big mug and gradually add boiling water while stirring. I used a large mug – just above average size. Add it into your pot. Let it cook until it blends in – shouldn’t take more than 5 mins. Add ground cashew nuts (about quarter to half cup – depending how thick you want it). Mix nicely. Lastly add fresh cream. You dont have to use all 250ml  add slowly until you get desired colour. Let it cook for a further 5-7 mins.

Serve with roti / naan / bread rolls.