13567441994_4216175dda_bA good Bengali is expected to love her fish. While I do like eating fish, I wouldn’t call myself a particularly good Bengali. And neither would my mom or grand mom. (Sheepish grin)

In an effort to eat healthier (particularly since I’ve taken on a 100-day-weight-loss-challenge), but still pander to the fancies of my taste buds, I’ve keep experimenting with ways to make a good grilled/steamed/baked fish dish.

This one’s possibly the simplest recipe I know. And the best thing about fish is that it cooks really quickly.

Ingredients:

Fish fillet: Sole fish or (if you can get it easily) Mahi Mahi

Vinegar or Lime juice

Olive oil

Salt to taste

Pepper to taste (use freshly ground if possible)

Preparation:

Keep the fillet whole. Place it in a bit of foil and turn the sides of the foil up so it behaves like a plate. This is to retain the juices later.

Marinate the fish with salt, pepper and lime juice/vinegar. Drizzle a little olive oil over. Make sure to coat the fish nicely and turn the fillet over to get the marinade on both sides. An hour of marinating is good enough.

Preheat your oven to 300 Fahrenheit.

Place the foil with the marinated fish into a baking tray and put it in the oven.

Bake the fish for about 15-20 minutes.

You may want to turn the fish over after about 10 minutes, but it’s not necessary. The fish will cook through even without turning.

You can test the fish to see if it’s done, with a toothpick. If there’s any resistance on the toothpick, then the fish needs to cook more. If it goes through smoothly, the fish is cooked.

Note: Fish is easy to overcook. Remember that when you take it out of the oven, it will continue to cook in the foil while it’s hot.

This fish doesn’t need a gravy or sauce. The fish will release some of its own juices and the leftover lemon juice and marinade will be more than enough to make it moist and tasty.

Serve hot with a fresh salad and garlic beans. Or even oven baked potato wedges.

Could it be that simple? It is. It is that simple.

Enjoy.

Image courtesy: www.food52.com. I’ve borrowed someone else’s fish recipe picture, but the fish turns out pretty much like this. 

And now I’m hungry.

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