MaRobert's Pili Pili Fish

by Maggie Mazoleka on June 28, 2015

This is a delicious dish that's light on the stomach yet bursting with flavours and spices. Enjoy!


Serves: 2
Prep time: 1hr, plus overnight for marinading 


  • 4 cloves of garlic, finely chopped
  • 1 red chilli
  • 1 onion, finely chopped
  • 4 spring onions, finely chopped
  • 2 bay leaves
  • Handful fresh parsley
  • ½ tsp dried rosemary, or fresh if you have it
  • ½ tsp dried thyme, or fresh if you have it
  • 3 tbsp olive oil
  • ½ juice of a lemon
  • ½ jar MaRobert's medium/hot sauce
  • 500g white fish such as hake or bass, you could even use tilapia for a special occasion
  • Salt and pepper


  • Combine the garlic, chilli, both types of onion, bay leaves, parsley, rosemary, and thyme in a blender, or with a mortar and pestle.
  • Add 2 tbsp of oil, the lemon juice, MaRobert's sauce and combine to make a paste.
  • In a dish, cover the fish with the paste and add salt and pepper to taste.
  • Cover with clingfilm and leave to marinade in the fridge over night.
  • Heat the oven to 200c, or 180c for fan assisted.
  • On a baking tray, make a parcel out of tin foil for the fish to sit in while it cooks. 
  • Add the remaining olive oil to the foil parcel, ensuring it covers the base evenly, then place the fish inside and cover. Bake in the oven for 25 minutes. 
  • We recommend serving this dish with roasted vegetables or, if you're feeling adventurous, try roasting plantain and serving that as an accompaniment.




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