I got this light, fresh summery fish recipe from the Best Flatmate Ever, who’s half Somalian, half Kenyan, and knows a lot of Tanzanian recipes so please don’t nail me down to a specific geographic origin here.
Point is, it’s incredibly easy and quick, as well as being flavourful, low cal and low carb. Can you ask for anything more? Oh, actually, I can: Please use sustainably sourced fish! They don’t grow on trees, you know.
Season white fish fillets (Tilapia, sole etc) with chopped garlic (2 cloves), slightly more chopped ginger, coriander seeds (more if using whole seeds, less if using ground), half a bunch of roughly torn fresh coriander, some salt, chili and black pepper. Spread the fillets on a lightly oiled baking tray, drizzle with the juice of one lime and some oil, pile heaps of red onion on top (I used 2 onions for 5 fillets), wedge some cherry tomatoes into the little nooks and crannies (never waste baking tray real estate), pop in the oven at 200° C and give it around 20 mins (peek in after 15 to make sure nothing’s burning. Serve with a lime wedge and some more fresh coriander.