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!
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.