Redfish in Spicy Sauce

It doesn’t get any more sophisticated than this: when fish fillets are allowed to cook in a creamy spice sauce, it’s a real aroma bath For the marinade, remove the skin from the onion and grate finely on the vegetable grater.

Remove the peel from the garlic and chop it finely. Stir the yogurt with the vinegar, 2 tbsp water, the onion, bell bell pepper, garlic, ginger, garam, coriander, turmeric masala, chili, liter tsp salt, 1/2 tsp pepper and the food coloring.

Brush a large gratin dish with oil. Rinse and dry the fish fillets, drizzle with the juice of one lemon and season with salt. Cut the fillets in half and place them in the mold.

Pour the yogurt marinade over the redfish and place in the refrigerator with the lid closed for about 2 hours, turning the fillets occasionally to the other side.

Preheat the oven to 180 degrees. Cook the fish in the oven on the middle shelf for about 30 minutes. 5 minutes before the end of the cooking time, turn on the oven grill and grill the redfish until golden brown. Arrange the redfish with the sauce in dessert bowls and garnish with chili and onion rings if desired. Serve with basmati rice.

Tip: Instead of redfish fillet, you can also use white-fleshed sea fish such as pollock or cod. The dish is even more refined with monkfish medallions.

Tip: Use creamy natural yogurt for an even finer result!

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