Baked Lemon, Garlic ‘n Herb Kariba Bream

Fish, especially the Kariba Bream, is amongst the favourite protein sources for Zimbabweans. There are several ways to prepare it, and I have here for you a very simple recipe, but full of flavour.

When it comes to fish, there’s no need to go over the top when it comes to seasoning! You also want its lovely delicate flavour to come through, or be complimented by the seasoning, and not overpowered.

For this recipe I used the Real Premium Lemon, Garlic and Herb seasoning, and added a bit more of the fresh lemon, garlic, and parsley for that heightened flavour. Let’s get right to it!

P.S: You can enjoy this with some rice, sauce, and a salad. Or roasted potatoes/fries, and a salad. You could even just enjoy it with some roasted mixed veggies if you prefer!

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• 5 – 6 Medium sized Kariba Bream Fish, gutted

• 2 tbsp Real Premium Spices Lemon, Garlic & Herb Seasoning

• 2 tbsp garlic, finely grated

• 3 tsp fresh parsley, chopped

• 2 tsp salt

• 4 tbsp oil

• 40 ml lemon juice

Also see  Dried Matemba (Kapenta) stew

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Do This

• Get your ingredients together. De-scale the fish, and pat dry. Preheat the oven to 180 degrees Celsius.
• Cut some diagonal slits on the both sides of the fish, and place on a lightly greased oven tray.
• In a bowl, combine together the rest of the ingredients, and give a good mix until the salt has dissolved.
• Brush this mixture onto the fish on both sides. Spoon some of the mixture into each of the slits you made.
• Bake in preheat oven for about 30 – 40 minutes, or until the fish is cooked. Turn it over the other side half way through the cooking time. Squeeze some more lemon juice as soon as the fish comes out of the oven. Enjoy!