Chilli & Peanut Baked White Fish

A chilli & peanut take on baked white fish, with measured ingredients and an easy-to-follow method.

Ingredients

• 4 white fish fillets, 150 g each, thawed
• 300 g cherry tomatoes
• 1 red onion, sliced
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp peanut butter
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp lime juice
• 1/4 tsp chilli flakes
• 3 tbsp warm water

Method

1. Heat oven to 200 C / 400 F (180 C fan). Toss tomatoes and onion with 1 tbsp oil in a baking dish and roast 8 minutes.
2. Whisk the peanut butter, soy sauce, lime juice, chilli and warm water until pourable.
3. Pat fish dry and check for bones. Place over vegetables and brush with remaining oil and seasoning mixture; add salt and pepper.
4. Bake 12-18 minutes, depending on thickness, until fish reaches 63 C / 145 F in its thickest part and flakes easily.
5. Spoon over juices and add reserved herbs or seeds.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.