Roasted Bombil with Koshimbhir Style Greek Salad


Ingredients:

For fish:
• Fresh bombil, clean and head removed- 3 to 4 no
• Lime juice- 1 no
• 1 tsp Red chili powder
• Ό tsp Turmeric
• ½ cup Semolina
• ½ cup Rice flour

For salad:
• Iceberg lettuce, cubes- 2 cups
• Yellow Bell pepper, cubes- ½ no
• Red Bell pepper, cubes- ½ no
• Capsicum, cubes- ½ no
• Cucumber, deseeded, cubes- 1 no
• Tomatoes, deseeded, cubes- 1 no
• Black olives- 8 to 10
• Fresh coriander leaves, roughly chopped- handful
• Salt to taste
• Lime juice- ½ no
• Red chili powder- ½ tsp
• Extra virgin Olive oil- 1 tsp

Procedure:
• Marinate fish with salt, red chili powder, turmeric and lime juice. Put aluminum foil on baking tray and arrange fish on top. Drizzle little olive oil.
• Put this in pre heated oven at 200 degree Celsius for 15 minutes. Turn upside down after 7 minute.
• Meanwhile in mixing bowl put all salad vegetables and pour dressing over. Mix gently.
• When fish is done serve fish with crunchy salad.


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