Does that sound like my baking attempt got foiled? Well, yes and no. Yes, I baked the stuff in foil to retain the moisture and avoid burning. No, because it turned out perfect, totally foolproof! Especially after the last couple of baking disasters on my new oven, which I strongly suspect is overheating. Google says change the thermostat, dad says just recalibrate it, bf says replace the whole damn thing while it is under guarantee, bro says ‘you got duped again? Haha!’ I just decide to put up with the brat (the short-tempered oven, of course) until I get the thing checked. 20 degrees and 10 minutes minus what the original recipe suggests, and using protective layers wherever applicable – that’s been the strategy so far. So, for the recipe!

  • 1 pc Fish fillet (sole or any firm white fish, cut into a thick fillet)
  • Mixed vegetables (carrot, beans, peas, chopped in small cubes)
  • 1 large potato (thinly sliced rounds)
  • 2 cloves of garlic (crushed)
  • Olive oil
  • Salt
  • Pepper (freshly ground)
  • Lime juice/ balsamic vinegar
  • Foil sheet for covering up!

Putting it together

  • Marinate the fish in 1tsp lime juice and salt for about 10 mins.
  • Lay out two layers of the foil sheet on the baking tray.
  • Assemble the potato slices at the bottom, vegetables over it, season with half of the crushed garlic, olive oil and salt
  • Place the fish on top, season with the same seasoning plus freshly ground pepper
  • Cover with foil and bake for 15 minutes (I baked it at 140 deg C, but then you know my oven right!)
  • Let it stand for 5 mins inside the oven before taking it out.
  • Drizzle with lime juice (or balsamic vinegar) before you tuck in!

Serving tip

I wrap up the sides of the foil around the fish to make it into a bowl of foil and fit the entire thing into the plate. It looks kinda rustic and of course, one doesn’t waste the cooking juices.

Makeover tip

If you get bored of the flavours over time, try using a different kind of flavouring agent everytime. Rosemary, basil, lemon grass, orange or lemon zest, parsley, fresh coriander, chilly oil or anything you have on hand. Just try and use just one or two agents at a time to do justice to the poor dead fish.

Agree it looks less rustic more space-age 😛