Super easy, scrumptious dinner option. May be served in Brunch or lunch too. I made it with Indian Sole fillet. However, this dish could be made with any fish fillet of your choice.
Yield / Serves
Fish large Fillets- 4 Cleaned washed and pat dry.
Garlic- 8 pods sliced
Garlic paste- 2 tblspn
Ginger juice-1 tspn
Garlic powder- 1 tblspn
Crushed black pepper powder - 1 tblspn
Cayan Pepper powder- 1 tspn
Green beans- Bunch
Potatoes par boiled and slightly softened- 2 halved
Carrot thick slice- 2
Onions â€“ 2 Cut into 4 pieces or shallots 4-5
Broccoli- 2 florets (I did not had it)
Tomato- 1 cut into 4 or cherry tomatoes
Baby corns 3-4
Rock salt to taste
Olive oil- 3tblspn
Lemon juice- 1 tblspn
Apply salt and pepper on both sides of the fillets and let it rest for 10 mins.
Make the marinate with all ingredients and coat the fillets with it thoroughly. Keep it for another 10 mins best for 20 mins. Save little black pepper powder and garlic paste and 1 tblspn oil for marination of vegetables. Keep the vegetables separate
Pre heat the oven at 180 degrees for 10 mins. Arrange the fish in the baking tray and grill it for 15 min.
Take out the tray and arrange the marinated vegetables beside the fish fillets. Grill it again for 5-10 mins in 200 degrees or till the fish and the vegetables have cooked and changed colour. See the fish is flaky then its cooked.
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