Fish fillet rendang with apricot slices

Ingredients for 4 servings:

• 4 fish fillet(s), e.g. pollock, cod or sea bream, frozen or fresh
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 serving of Sambal Rendang (see my recipes)
• 300 g apricot(s), fully ripe
• 1 m.-large tomato(s), fully ripe
• 2 tbsp parsley leaves, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

served with vegetables and fried rice, recipe from the province of Nusa Tenggara Barat, Indonesia

Thaw or make Sambal Rendang 1. Thaw 4 fish fillets, or rinse and pat dry. Marinate with soy sauce and let stand at room temperature for about 30 minutes. Wash the tomatoes and apricots. Cut the tomatoes crosswise into 8 mm thick slices. Pit the apricots and cut them lengthwise into strips. Grease a baking dish with olive oil and line the bottom with the apricot pieces. Place the fish fillets on top and pour over the thawed Sambal Rendang 1. Cover with the tomato slices and parsley leaves. Bake in a preheated oven at 200°C for 20 minutes. Serve with fried rice and a side dish of vegetables or salad. Rendang translates as “seasoned meat,” although this also includes fish and fruit flesh.