I like fish as much as I like a good steak. They are easy to make and absorb flavors well.

I usually make Salmon because its texture is closer to chicken and I like that, but this time I decided to make a different fish for our Friday dinner. I used lots of coriander and garlic and the fish itself (Rainbow Trout) was magnificent; so tender and delicate – simply fabulous. This dish can be served with mash potatoes or rice as it has a great sauce, and to tell you the truth? I ate the fish and ended up dipping fresh bread in the sauce, YUM.

Ingredients:

5 Rainbow Trout Fillets – Cut each in half

1 Onion – Chopped

4 Garlic Cloves – Sliced

2 Tomatoes – Cubed

9 tbsp Tomato Paste

1 tsp Garlic Powder

1 tsp Paprika

A small bunch of fresh coriander – chopped

3 tbsp Olive Oil

700 ml Boiling Water

Salt and Pepper

Directions:

1. In a wide/ deep pot, heat up the olive oil over medium heat. Add in the onion, tomatoes and garlic cloves. Stir and cook for about 3 minutes.

2. Add in the tomato paste, paprika, garlic powder, salt and pepper and stir well until they all combine with the other ingredients in the pot.

3. Add in the boiling water and stir well. Add the chopped coriander and close the lid.

4. Let the sauce boil for about 10 minutes.

5. Gently add in the trout fillets and lower to medium- low heat. Close pot with lid. Let it cook for 20 minutes.

6. Lower heat to low and let the fish cook for an additional 20-25 minutes. Serve.

The beauty of this dish is that you can play with the coriander amounts (some like it more some like it less) and also you can make it with almost any type of fish fillets. I also make this with Salmon.