BAKED CAJUN FISH CASSEROLE

4 large portions of white fish, skin off ,pin bones out,

15ml chilli powder,

15ml paprika,

1ml cayenne,

5ml pepper,

pinch grd cloves,

5ml dried thyme,

15ml oregano,

3.5ml salt,

1 red onion, finely sliced

1/2 red pepper, finely sliced.

Oven: 225C/Gas 8

Serves: 4

Source: Shirley King

METHOD

Mix the spices and herbs together.

Place the fish in casserole brushed with oil.

Sprinkle spices over fish.

Toss pepper and onion ina little oil and scatter over fish.

Bake for 20 minutes.

Alternatively
Place each portion of fish on a large piece of foil.

Sprinkle the herb mix across the fish portions and divide the onion and pepper mix over the fish portions.

Wrap up the portions, place the parcels on a baking tray.

Bake for 20 minutes.