Slightly spicy and refreshingly tangy from the freshly squeezed lemon, you can see how perfectly the fillet flakes into moist and tender morsels with the gentlest prick of a fork.
4 fillets from any fish that you like, I used kingfish but you can use hammour or tilapia or salmon…any fish fillet that you prefer.
Rinse the fillets in water with some vinegar, then drain and set aside.
Make a paste out of these ingredients:
2-3 tsp. red chili powder
1 tsp. salt
juice of 1 lemon
¼ tsp. garlic paste
pinch of turmeric powder
Rub this paste on the fillets, put in a bowl and cover with cling film, then refrigerate for at least 3 hours, preferably overnight.
Remove the fillets and lay them on a lightly greased baking tray. Pre-heat the oven at 200 C. In the meantime, brush about a tsp. of olive oil (or melted butter) on each fillet, then squeeze some drops of lemon on top. Put the tray in the preheated oven and bake for about 15 minutes or until the fish flakes easily with a fork.
Remove and serve immediately with accompaniments of your choice!