Cut fish into serving slices in a
manner such that you can reassemble the whole fish again. Season with
salt and pepper to taste.
Reassemble whole fish on an oven safe
serving dish. Place dish with fish in a mid position in oven and bake
until fish is slightly cooked. Approximately 10-15 minutes. Just long
enough to evaporate all water moisture from fish. Remove fish from
oven and set aside.
Heat oil in frying pan to simmering
point.
Stir in finely chopped onion, ginger,
garlic and thyme. Cool until onion becomes transparent.
Add finely crushed tomatoes and
tomato paste. Mix well together. Add salt and pepper to taste. Cook
until the sauce is well blended and the finely crushed tomatoes are
cooked. Gradually blend in the dry sherry little by little.
Add half the chopped parsley, half
the chopped coriander leaves and lemon juice. Mix well together and
continue to cook until the sauce thickens to your preferred
consistency. Allow for enough sauce as it will be used for oven baking
the fish next.
Heat oven again to 200 degrees
centigrade.
Sprinkle the remaining chopped
parsley and coriander on the fish in the serving dish. Pour the tomato
sauce over the fish in a uniform manner so as to distribute evenly.
Put the fish back into the oven and
cook for 10 minutes at 200 degrees centigrade. Reduce heat to 150
degrees centigrade. Continue to cook until sauce thickens further to
your preferred sauce consistency. Be careful not to overcook.
Serve immediately and eat with fresh
bread and a salad.
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