Fish with Tomato and Almond Sauce
Ingredients
4 white fish fillets
1½ cups diced tomatoes or one 400g can diced tomatoes
1 bunch parsley, chopped
1 lemon, peel finely grated
1 garlic clove, finely chopped
1 tsp paprika ground
1½ tbs oil
50g slivered almonds
Instructions
Pre-heat oven to 180 degrees Celsius, fan-forced.
In a bowl mix together tomatoes, parsley, grated lemon rind, garlic, paprika, oil and almonds.
Place fish in an oven proof dish and layer evenly with tomato mixture.
Bake in oven for 20-30 minutes, or until fish is cooked.
Serve with vegetables or salad.
Easter Trading hours
Good Friday - Open
Easter Saturday - Open
Easter Monday - Closed
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