Baked 'Tewa' with Fresh Vegetables


 Coastweek   Kenya

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COASTWEEK - - This excellent dish has been kindly forwarded by Robin 
Riley of Mombasa's 'Wines Of The World' and he suggests that it might 
be accompanied by
a bottle of Eikendal Blanc de Blanc or VERSUS.


INGREDIENTS: (Serves: four as a main course)

  • 2 medium potatoes, cut into 1/4-inch slices

  • 2 medium zucchini, cut into 1/4-inch slices

  • 1/4 cup olive oil

  • 2 garlic cloves, minced

  • 1 tsp. salt

  • 1/2 tsp. Oergano/Basil seasoning

  • 1/4 tsp. Pepper

  • 1 lb. 'Tewa' (rock cod) or other firm-flesh fish

  • 2 Tbsp. chopped fresh parsley

  • Juice of 1 lemon



  1. Preheat oven to 450F.

  2. Toss the potatoes, zucchini, olive oil, garlic, salt, herbs, and pepper together in a 9x12-inch baking dish. 

  3. Spread into a thin layer and bake until the potatoes are almost tender, about 20 minutes.

  4. Remove from the oven and stir. 

  5. Push the vegetables to the sides and add the fish to the middle of the dish. 

  6. Spoon some of the pan juices over the fish and sprinkle generously with salt and pepper. 

  7. Bake 10 to 15 minutes, depending on the thickness of the fish. 

  8. Sprinkle with the parsley, and a spritz of lemon juice.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.






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