Ling is a firm, textured and meaty fish with no bones, which makes it an excellent fish for baking particularly in curries. I find it mildly sweet in taste and often use herbs and spices that are quite vibrant and bold; it's a fish that can withstand the aromatic flavours without being overpowered by them.
In this instance basil and paprika combine to make the perfect pairing in this baked ling dish. A quick and easy dish that is full of flavour and charm and which characterises the best qualities of clean eating and good health.
Basil and Paprika Baked Fish is full of flavour but easy and quick to make
Ingredients 3 Pieces Ling or other White Flesh Fish
1 Large Bunch Fresh Basil
5 Teaspoons Paprika
10 Tablespoons Coconut Oil
½ Teaspoon Minced Garlic
Salt and Pepper to taste
Add the basil leaves, paprika, garlic and coconut oil into a food processor and puree the ingredients until a paste forms.
Fresh Basil and Paprika combine to create a special fish dish.
Place the fish into a baking dish and cover the fish liberally with the Basil and Paprika mixture, rubbing the mixture into the fish.
Place the fish in the refrigerator for 5 minutes and allow the basil and paprika flavours penetrate the fish.
Pre-heat the oven to 180°C
Remove the fish from the refrigerator, turn the fish over and baste the other side.
Cover the fish with the Basil and Paprika paste and bake for 20 minutes.
Place the fish in the oven and bake for 20 minutes. At the 10-minute mark, remove the fish from the oven, turn the fish and coat with the cooking sauce. Return the fish to the oven and cook for a further 10 minutes.
Serve the fish immediately with cauliflower puree and garnish with some of the basil and paprika cooking sauce, fresh basil leaves and pomegranate seeds.
Herbs and spices are used to create flavour in this baked fish dish.