Serves 4
Preparation time: 5 min
Baking time: 20 min
30 ml (2 T) oil
1 onion, chopped
2 cloves garlic, chopped
30 ml (2 T) chopped fresh parsley
2 tomatoes, chopped
10 ml (2 t) tomato paste
250 ml (1 c) fish stock
fish sauce
400 g pilchards in water
15 ml (1 t) thyme
1 Preheat the oven grill and heat the oil in an ovenproof dish.
2 Add the onion, garlic, parsley, tomatoes, tomato paste and fish stock. Place in the oven for 10 minutes.
3 Season to taste with fish sauce, add the fish and scatter the thyme over. Return to the oven for 5 minutes.
4 Serve with lemon wedges and warm crusty bread to mop up the juices.
- Hope Malau