Fish fillets from the oven

Ingredients

• 2 shallots
• 20 g ginger (1 piece)
• 1 small dried chili
• 1 Lime
• 1 tbsp soy sauce
• 1 pinch ground mace
• 2 Red Snapper fillets (approx. 160 g, with skin, scaled)
• 1 clove garlic
• 1 tbsp Olive Oil
• 1 tsp curry powder
• Salt
• Pepper
• 300 g sweet potatoes
• 3 medium tomatoes
• 4 stalks coriander

Instructions

1. 1.

   Peel and roughly chop the shallots and ginger. Halve and deseed the chili. Squeeze 2 tbsp of lime juice. Mix the shallots, ginger, and chili with soy sauce, a few splashes of lime juice, and mace in a food processor or with a hand blender to a fine puree.

2. 2.

   Score the skin of the Snapper fillets and place them in a bowl, pour the sauce over them, and let them marinate in the refrigerator covered for 4 hours.

3. 3.

   Peel and chop the garlic.

4. 4.

   Mix the garlic with oil, the remaining lime juice, curry, salt, and pepper.

5. 5.

   Peel, wash, and slice the sweet potatoes into 2 cm thick slices, and toss them in the spice mixture.

6. 6.

   Place the sweet potatoes on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C fan, Gas: Mark 3) on the middle rack for a total of 35-40 minutes.

7. 7.

   Wash and slice the tomatoes into thick slices.

8. 8.

   Remove the fish fillets from the marinade and blot them with kitchen paper.

9. 9.

   After about 15 minutes of baking time, add the tomatoes and fish with the skin facing up to the sweet potatoes, season everything with salt and pepper. Bake for another 20 minutes. Make sure the potatoes do not get too dark. Pluck the coriander leaves and sprinkle over the fish.