Serves 6 Ingredients: 1 kg white thick fish fillets (halved lengthwise) 1 onion (sliced) 1/2 cup celery (chopped) 1/2 cup carrot (chopped) 2 tbsp olive oil Marinade: 4 garlic cloves 1/3 cup lemon juice 1 tbsp Dijon mustard 1/2 cup extra virgin olive oil 1 tsp each: Salt, sweet paprika, ground cumin, ground coriander, turmeric, grated fresh ginger (Paprika could be substituted by cayenne pepper) Method: Wash, drain, pat dry fish with paper towels. Combine all marinade ingredients and blend together in an electric blender, to form a thick paste. Mix well with fish fillets, immersing them inside marinade in a non-reacting container; (glass, porcelain). Refrigerate, covered, for at least 6 hours, or overnight. In a flat, shallow baking dish, combine celery, carrot and olive oil. Make a bed of mixture and lay marinated fish fillets, in one layer, on top Pour remaining marinade over fillets, brushing them evenly. Bake uncovered, in a preheated oven at 200 degrees C. Turn fish and brush with juices. Continue cooking until flaky, when tested with a fork; (approx. 10 minutes each side). Serve with French fries and a green salad.
