Spiced Fish and Plantain Casserole Recipes

Ingredients :

2 ripe

25 g

2

1

425 g

2 tablespoons

550 g

1 tablespoon

plantains, peeled and thinly sliced

butter

green chilies, seeded and finely chopped

red chili, seeded and finely chopped

can tomatoes

chopped coriander leaves, or parsley

cod fillets, skinned

lime or lemon juice

salt and pepper

1. In a flameproof casserole sauté the plantain slices in the butter over moderate heat for 5 minutes, turning them once.

2. Add the chilies and stir fry for 1 minute.

3. Add the tomatoes and juice from the can and the chopped herbs, bring to the boil and simmer for 10 minutes.

4. Season the fish with the lime or lemon juice, salt and pepper and place the fillets in the tomato mixture.

5. Spoon the sauce over the fish and cover the dish.

6. Bake in oven at 375^oF (190^oC), Gas 5 for 20 minutes, until the fish is just firm and tender.

7. Serve with brown rice.

Serves 4

The sliced plantains are sautéed before being added to the quick to cook ingredients in this Ugandan dish.

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