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Yield: four portions


    • ½ cup extra virgin olive oil
    • 1 kg salmon steaks or any firm fleshed fatty fish
    • 2 onions, minced
    • 4 cloves garlic, pureed
    • ½ fresh coriander, finely chopped
    • 1 small chilli pepper, minced
    • 2 cups stewed tomatoes
    • 1-cup water
    • 1 tsp each salt, ground ginger
    • ½ tsp each ground pepper and cumin
    • 1 lemon quartered lengthwise and sliced into triangles
    • 1/3-cup green olives pitted


Heat oil in heavy-bottomed frying pan over medium heat and cook fish for approximately eight minutes or less pending on fish.

Stir in tomatoes, salt, ginger, pepper and cumin.

Cover and bake for 50 minutes or until done.

Spread lemons and olives evenly over fish and bake for ten more minutes.

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