2 palm-sized (200gms approx.) – fish fillets
1 small-sized – onion, finely chopped
2 sprigs – scallions, finely chopped
1 medium-sized – tomato, finely chopped
4 cloves – garlic, finely chopped
1 tablespoon – capers
1 tablespoon – green/black olives, deseeded and chopped
1 tablespoon – chopped jalapenos, fresh or pickled
2 tablespoons – fresh cilantro, finely chopped
1 teaspoon – oregano, fresh or dried.
1 teaspoon – green chillies, finely chopped (optional)
3 tablespoons – lime juice
1 teaspoon – salt
2 tablespoons – olive oil
1.Wash the fillets and squeeze out the excess water. Marinate the fish with half a teaspoon of salt and two tablespoons of lime juice. Cover and refrigerate for minimum 20-30 minutes.
2. Heat 1½ tablespoons of oil in a pan. Add the onions and ½ teaspoon salt. Saute on a medium flame till onions are translucent.
3. Next, add the garlic and stir fry for a minute.
4. Add capers and stir again.
5. Stir in the tomatoes, olives, jalapeno and green chillies. Cover and cook on low heat for a few minutes, till the juices have dried up.
6. Finally, add the scallions, cilantro and oregano and give one last stir.
7. Grease a baking dish with the remaining oil. Spread half of the onion-tomato mixture in the centre. Place the fish fillets over the mixture and cover the fish with the remaining mixture. Sprinkle 1 tablespoon of lime juice over it. Bake in a pre-heated oven at 200ºC till the fish has turned opaque and flaky (approximately 20 minutes).
Alternatively, you may grease a non-stick frying pan with the remaining half tablespoon of oil. Spread half of the onion-tomato mixture in the centre. Place the fish fillets over the mixture and cover the fish with the remaining mixture. Sprinkle 1 tablespoon of lime juice over it, cover and cook on low flame till the fish has turned opaque and flaky.