Louisiana Cajun-Style Baked Fish

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Fish is a superfood. It is  packed with vitamins and minerals, and is a major source of omega-3 fatty acids. Fish can help to protect you against a range of diseases, from cancer to heart disease, depression to arthritis. I try to eat fish at least twice a week. The amazing thing about fish is that it can be eaten in so many different ways- fried, smoked, baked, grilled and fresh. This recipe uses a combination of fragrant flavours that compliment each other so beautifully. Don’t worry the Cajun does not over power any of the delicious veggies.


INGREDIENTS

800 g yellowtail fillets, pin boned and skin off
1 red onion, sliced
3 garlic cloves, crushed
1 punnet baby tomatoes, cut in half
2 lemons, sliced
1 bulb of fennel, sliced
1.5 cups of chicken stock
1 tbsp Cajun spice
Olive oil
Sea salt and black pepper

1.5 cups of couscous (optional)


METHOD
Serves 4
Preparation 10 minutes
Cooking time 25 minutes


Boil the kettle and preheat the oven to 180°C.

Take the fish out of the fridge, it has to be room temperature before you bake it.

On a chopping board, slice the red onion, baby tomatoes, fennel and the lemon, try take out all the lemon pips. Place all the sliced veggies into a plastic bowl, add a tablespoon of olive oil, the crushed garlic and a generous pinch of salt and black pepper.

Take out a large oven tray and line it with tinfoil. Pour the seasoned veggies into the tray and place in the oven for 5 minutes so they can roast a bit.

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While the veggies are roasting season the fish with the Cajun spice, sea salt, black pepper, and olive oil. Make sure the fish is covered in the spice. Take the tray out the oven, place the fish on top of the veggies and add boiling chicken stock. Cook for 25 minutes.  While the fish is cooking get out a glass bowl, add the couscous and cover it in chicken stock, cover with a lid and wait 10 minutes.

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