Spicy Lentil Soup

Spicy Lentil Soup

I got the idea for this recipe from a Mulligatawny Soup. Mulligatawny Soup is an Anglicized version of a Tamil soup. In translation, Mulligatawny means "pepper water". The soup was changed to accommodate the British palate during the colonial era in India and in the process has evolved completely.

I have changed the soup even more by adding masoor and a few extra spices to it. I have also eliminated some other ingredients and steps in an effort to keep the recipe quick and easy. Mulligatawny usually has meat in it, and uses a meat stock. In India, I have always had this soup with Mutton (Lamb) in it. However, in our effort to eat a little healthier, I did not use any meat in the dish, but used a meat based broth. If you are a vegetarian, I suggest to use a vegetable broth or water.

2 cups masoor dal
1 medium onion, chopped
2-3 green chilies, slit (optional)
2-3 cloves garlic, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp chili powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2-3 whole pepper corns
2-3 whole cardamom
1 2" stick cinnamon
2-3 whole cloves
1 bay leaf
2 cans chicken stock
1 can coconut milk
1/2 lime's juice
Salt to taste
1 1/2 cups basmati rice, cooked
Little oil

Lentil Soup with Rice

Soak the masoor in water for 20 mins or more.

In a pressure cooker, heat a little oil, and fry the onions till brown. Once it browns, add the garlic and the ginger and garlic pastes.Cook for about 2-3 minutes, stirring occasionally. Next add all the powdered spices and cook till the raw smell starts to go. If it starts to stick and burn, add a little stock.

Now add all the whole spices, chilies, and salt, give it a minute to cook, and then add the masoor. Mix well. Cover the masoor in stock, then put the lid and whistle on the cooker, and cook on low heat till the whistle blows. Open the cooker and check how cooked the masoor is. Add more stock if necessary, and cook again if still raw. Once cooked, add the coconut milk and on a medium flame, simmer for 5 minutes or so, with the lid off (so that the coconut milk does not taste raw). Just before serving, stir in the lime juice, and serve hot with rice.

Notes:

* IF YOU ARE USING A PRESSURE COOKER, PLEASE FOLLOW ALL INSTRUCTIONS THAT COME WITH THE COOKER. IT CAN BE VERY DANGEROUS IF NOT USED PROPERLY! My recipe instructions are written with the assumption that you know how to use one and this blog is not responsible for your use of a pressure cooker. Every cooker has a slightly different cooking time, and water absorption. If there isn't enough water in the cooker, your food will burn and cleaning that cooker is a pain in the backside!

Fried Fish

This fish dish is extremely easy and very common in a Parsi household. At my house, fried fish is usually eaten on an auspicious day, like a birthday or anniversary, with a plain dal and rice. I am not a big fan of fish, until I discovered Tilapia that is, which really isn't a very fishy flavored fish, if you know what I mean. So now we make this fried fish very often, even on an ordinary day. You can try it with any fish you like, it doesn't have to be Tilapia.

All this talk of fried fish reminds me of a tongue-twister by Dr. Seuss that I learned as a kid. See if you can say it super quick while your fish is cooking. If you're not a tongue-twister kind of person, then skip it and go on to the recipe.

Fresh Fresher Freshest by Dr. Seuss

Do you like fresh fish?

It’s just fine at Finney’s Diner.

Finney also has some fresher fish

that’s fresher and much finer.

But his best fish is his freshest fish

and Finney says with pride,

“The finest fish at Finney’s

is my freshest fish, French-fried!”

SO…

don't order the fresh

or the fresher fish.

At Finney’s if you’re wise,

you'll say,

“Fetch me the finest

French-fried freshest

fish that Finney fries!”

FRIED FISH RECIPE
4 fillets Tilapia
salt to taste
turmeric powder to taste
chili powder to taste
Few curry leaves (optional)
2-3 green chilies (optional)
2-3 tbsp oil (for frying)

Marinate the fish in a generous amount of salt, chili, and turmeric powders and set aside for 10-15 minutes. Heat oil in a frying pan. Once the oil is hot, put in the curry leaves and chilies. Fry until the curry leaves are crisp and the chilies are well browned on both sides. Set them aside on a plate lined with a paper-towel. Line a second plate with a paper-towel for the fish too.

Once the curry leaves and chilies are done, put the fish into the frying pan, one or two pieces at a time. You must give yourself enough room to turn the fish. After 3-5 minutes check that the fish is starting to brown and crisp-up on the bottom. If it is then turn it over. Fry till the fish is cooked, and place on the paper-towel lined plate. Fry the other pieces and serve immediately with rice and dal, and garnish with the curry leaves and chilies.

Mint and Coconut Chutney

Mint and Coconut Chutney

This is an extremely easy coconut chutney recipe I found in a book, South Indian Cooking by Sagunabai Monsingh. The book belonged to my grandmother and was published in 1970. It's the first recipe I've tried from it and since this chutney turned out to be great, I am going to try a few more recipes soon. It is a spicy chutney, so hold back on the red chilies if you don't like very hot food. It is meant to be eaten with dosas, idlis, or vadas.

1 pkt frozen shredded coconut
1 small bunch fresh mint
3 dry red chilies
3 cloves garlic
Salt to taste
1-2 tsp white vinegar (to taste)
1/2 tsp sugar

Grind the coconut, mint, garlic, and chilies to a fine paste in a food processor. Add the vinegar, salt, and sugar, and mix well. Serve cold or at room temperature with hot dosas.

Notes:
*Dry red chilies are available at most Indian stores. They are extremely, extremely spicy.When you handle them, make sure you wash your hands immediately after, and do not rub your eyes without washing your hands. For this recipe, the chilies do not have to be cut, slit, or deseeded. They just go straight from the packet, into the cooker. If the chilies in the packet are broken, just put an estimate of the quantity.

Dosa Potatoes

Dosa Potatoes

One of the most popular foods in South India is Dosa. Dosas are like savoury crepes. They are extremely thin, crisp, and delicious. The batter is made out of rice and Urad dal. These two ingredients are ground together and allowed to sit out to ferment slightly. Making the batter at home can be tricky, especially if you live in a colder area, as it would take ages for the dosa batter to ferment. 

Luckily for us, most Indian stores in the U.S sell ready to use batter. You can get the batter in the frozen section or you can buy a box of dosa batter, to which you just add water and use. The dosa batter you get in the refrigerated section has been freshly made by someone and probably would be healthier. But you should only buy it only if you’re going to use it within a day or two, as it expires pretty fast. I prefer using the boxes as they have a longer shelf life and are a little cheaper. Also, if this is your first time making dosas, then the boxes give a much better explanation of how to cook them. I use either PRIYA or GITS dosai mix.

Dosas are cooked on a tava, or a thin bottomed, flat frying pan. All you do is spread some batter as thin as possible on the frying pan and then cook it till the bottom is brown and crisp. The trick to making a dosa that does not stick or break is to cool the pan before each dosa is made; for which I use a cold wet paper towel, to wipe the inside of the pan. Dosas are typically eaten with coconut chutney and a yellow spicy potato, for which I have given the recipe below. It is also eaten with a sambar, which is a very thin dal with vegetables in it. However, both my husband and I prefer the potatoes and the chutneys to the sambar, and so I never make it at home. Click on the link to see the coconut chutney recipe.

2 large potatoes, diced small

1 medium onion, cut to the same size as potatoes

2 tsp mustard seeds

1 tsp (heaped) turmeric powder

1 1/2 tsp chili powder

2 tsp coriander powder

2 green chilies, slit (optional)

Curry leaves, about 12-15

Salt to taste

1 tbsp vegetable oil

Dosa, Potatoes, and Chutney

Peel and chop potatoes and place them in a pot of boiling water for 5-10 minutes, so that the potatoes are half cooked. In the mean time chop all the other ingredients and keep ready. Drain the potatoes and keep aside.  

In a pot, heat the oil. Once it’s hot, put in the curry leaves and the green chilies. Allow them to fry, stirring occasionally. Let the chilies brown on both sides (be careful, the curry leaves and chilies can splatter and burn you).  As soon as the curry leaves start to become crisp, take them out and set them on a plate with a paper towel, so that the oil is absorbed. Do the same with the chilies as soon as they brown.

Add onions, to the same pot, and fry till they are brown. Add a little more oil if necessary, but use the oil already in the pot, as it will be flavored with curry leaves and chilies. Once the onions start to brown, add in the mustard seeds. Give them a minute to get hot, so that it start to release it's flavor. Next add in the salt, and all the spices. Cook for a few minutes and then mix in the potatoes. Once the potatoes are well mixed, put in a half cup of water, or so, and close the pot with a lid. Allow the potatoes to fully cook, adding more water if necessary. Once the potatoes are cooked, allow all the water to evaporate. The potatoes should be served dry. Mix in the curry leaves and the chilies before serving. Serve them hot with dosas or chapatis. 

Chicken Rus and Rice

A friend of mine recently asked me for this recipe. It's something I haven't made in ages, and now that I think about it, I'll probably make it soon. It seems to be a Parsi dish, because I've never seen or heard of a non-Parsi making it. This recipe is my dad's, at least I got it from him. I think my Grandmom used to make something very similar, but her recipe used to have tons of ghee in it, and this one has barely any oil. I don't know where this recipe originated but every Parsi household has it's own version of it.

I should explain to you what Chicken Rus Chaval is! Chaval is rice, and its always eaten with rus. Rus looks almost like a stock or a very thin soup. It's an extremely simple dish which allows the flavors of each ingredient to come through. It used to be our equivalent, as kids, of chicken soup when we had a cold or the flu. The green chilies can really help open up your sinuses!

3-4 cups white Basmati rice, cooked
1 onion, finely chopped
2-3 cloves garlic, finely chopped (optional)
Turmeric Powder, a pinch
Chili Powder, a pinch
Salt to taste
2-3 green chilies, slit on the side but not fully opened
1 Chicken, cut into pieces (with bone in)
2 -3 potatoes, skin removed and cut into 4-6 pieces each
1 bunch cilantro, finely chopped
Little oil

In a pressure cooker, put in a little oil and fry the onions till golden brown, next add the garlic and allow it to brown too. Once it's done, add in the turmeric and chili powders. Add a little water if it starts to stick. Add salt and green chilies, give it a good mix and then add the potatoes. Cover the potatoes with water and put the lid and whistle on, cooking it for one whistle. (You can use chicken stock instead of water to give the rus more flavor).

Then open the cooker and add the chicken, check to see how cooked the potatoes are. If they aren't almost cooked, then put the lid and whistle back on, with enough water, and cook it on a high flame till the whistle blows once. If they are almost cooked, then leave the lid off and let the whole thing boil till the chicken and potatoes are cooked. After the potatoes are cooked, take out 1-2 pieces of potatoes, mash them on a plate and mix them back into the rest of the dish, to thicken the rus a bit. Switch off the stove, add the chopped cilantro and serve hot with rice.

Notes:
* IF YOU ARE USING A PRESSURE COOKER, PLEASE FOLLOW ALL INSTRUCTIONS THAT COME WITH THE COOKER. IT CAN BE VERY DANGEROUS IF NOT USED PROPERLY! My recipe instructions are written with the assumption that you know how to use one and this blog is not responsible for your use of a pressure cooker. Every cooker has a slightly different cooking time, and water absorption. If there isn't enough water in the cooker, your dal will burn and cleaning that cooker is a pain in the backside!

Eggs on Turnip Greens

Here is a variation on another much-loved Parsi dish. All Parsis love eggs, I have yet to meet one that doesn't, and all Parsis like their eggs on something, even more. We make eggs on spinach, on okra, on potatoes or tomatoes, on meat or chicken, even on plain salted potato chips. 

This dish is a classic left-over user. You know when you cook that vegetable or meat and you're left with enough for about three quarters of the family but not enough for an entire second meal? That's when you put it in a deep frying pan, and crack some eggs over it. This particular recipe made enough greens for six eggs, or three people. You could even make it for four, if your pan is big enough. 

Eggs on Turnip Greens

1 pkt 3 pepper and onions

2 pkts turnip greens with turnip pieces

Salt to taste

1 tsp Turmeric powder

½ tsp Chili powder

2-3 tbsp SHAN Bombay Biryani Mix

½ bunch cilantro, finely chopped

Eggs (usually 2 per person)

In a pot, heat a little oil on medium heat and cook the 3 pepper and onions until it softens. Next add all spices. Allow the spices to cook for a minute or two, then add the turnip greens and pieces. Add a little water if needed. Cook till it’s done, stirring occasionally. The mixture should be moist but not too liquid-y.  Once it’s cooked, switch off the stove and transfer the turnip greens to a deep frying pan, with a lid.You can prepare the dish up to here in advance.

This next part has to be done just before serving. Heat the turnip greens and flatten them evenly using a flat cooking spoon. When it is fairly hot, turn the heat down to medium-low, break the eggs over it, and cover. Watch the eggs closely so that they don’t overcook, and the yolks are soft. Cook a little longer if you want the yolks to harden. DO NOT STIR. Garnish with cilantro and serve immediately with chapati or bread.  

Chicken Curry Quiche

Chicken Curry Quiche

My mom is an extremely good cook.  She is capable,very often, of taking something old and boring out of the fridge, and giving it a completely different flavor, texture, and taste. It becomes a whole new dish, and it's usually a big hit with us. The sad part is, its not always easy to recreate, especially when she combines a couple of different leftovers to make it. I can only aspire to my mums ability to do this, and this dish is the kind of thing I think she would do. As per my mums request, I would like to add in this announcement... We do not serve leftovers to guests at our home. We only do this kind of thing for our immediate nuclear family!

I used the leftover chicken from the Chicken Curry that I made a couple of days previous (its the same recipe as Easy Pork Curry), after we ran out of the curry and only had chicken left. It turned out to be quite a good quiche and I was able to brag about it to my dad, who was the first person to nominate my mom for that prestigious title!

3-4 pieces leftover chicken, shredded
1 bunch cilantro, finely chopped
2-3 green chilies, finely chopped
Salt to taste
Chili powder to taste
pepper to taste
2 eggs, beaten
1/2 cup milk
1 9" frz pie shell

Chicken Curry Quiche

Bake the pie shell empty according to the packaging. It should be cooked so that the base isn't soggy. In the mean time de-bone the chicken and cut it into small pieces or shred it. Include any of the curry masala that sticks to the chicken. Set aside. Finely chop the cilantro leaves, and the green chilies and keep them aside too, separately. Beat together the eggs and milk and keep ready.Once the pie shell is out of the oven, let it cool for a few minutes.

To assemble, evenly layer the chicken on the bottom of the pie shell. Then sprinkle with salt, pepper, and chili powder. Next spread the green chilies out evenly, and then the chopped cilantro. Top the whole thing with the milk and egg mixture. Bake in a preheated oven at 400 degrees Fahrenheit for about 15 to 20 minutes or until the quiche is set. Serve hot with a salad and bread.

Tomato Masala Dal

Here is another masala dal recipe. It has several of the same ingredients as the previous one, but it also has a few additions and removals which make it taste almost completely different. In addition, this recipe has no chilies in it, apart from the chili powder, so it is a lot less spicy.

Tomato Masala Dal

2 cups Toor dal

1 can petite diced tomatoes

1 medium onion, chopped

1 tsp (heaped) garlic paste

1 tsp (heaped) ginger paste

1 tsp turmeric powder

2 tsp chili powder

1 tsp cumin powder

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp coriander powder

Salt to taste

Little oil

In a bowl, soak the dal for about 15-20 minutes. Drain in before you put it in the cooker.

In a pressure cooker, heat a little oil and brown the onions. Once they start to brown, add the cumin and coriander seeds, allow them to cook a bit. Now add the ginger and garlic pastes. Next add the salt, turmeric, chili, coriander, and cumin powders. Cook it until the raw smells go, and then add the dal, stir it so that it’s well mixed, then add water. Put only enough water to just about cover the dal. Put on the lid, and whistle and cook it on a medium-high heat, till the whistle blows.

Switch off the stove, let all the steam out and open the cooker carefully. Check to see how much water is in there. Add more water if needed, and then cook again on medium-high heat until the whistle blows. This time, do not open the cooker. Switch off the stove and allow the pressure to go down on its own as it cools. The dal should be cooked, but still hold its shape. It should not be completely mushy, and paste-like. At the same time, it should not be crunchy at all. Add more salt, if needed, and serve hot with chapatti or bread.

Notes:

* IF YOU ARE USING A PRESSURE COOKER, PLEASE FOLLOW ALL INSTRUCTIONS THAT COME WITH THE COOKER. IT CAN BE VERY DANGEROUS IF NOT USED PROPERLY! My recipe instructions are written with the assumption that you know how to use one and this blog is not responsible for your use of a pressure cooker. Every cooker has a slightly different cooking time, and water absorption. If there isn't enough water in the cooker, your dal will burn and cleaning that cooker is a pain in the backside!

Beef Mince Biryani

Kheema Biryani

Biryani is a dish in which you cook the meat in spices under a layer of rice. There are tons of different types of biryani, each one cooked in a different way. I grew up in Hyderabad, India, which for the longest time I believed was the home of Biryani, so imagine my surprise when I looked up the history of Biryani and found that it originated in Iran (Persia).  I LOVE a good biryani, my whole family does; and maybe it’s because I grew up in Hyderabad, but to me Hyderabadi Biryani is the best Biryani out there.

I believe Hyderabadi biryani is cooked by putting all the raw ingredients into a huge pot, meat and then rice. The pot is sealed with a lid, and a specially made dough is wrapped around the lid, to completely seal it so that no steam escapes. Then the whole thing cooks on a medium-slow flame and not opened until it’s cooked. I have never made a biryani is this manner. My biryani’s are usually a lot quicker, even if I am not using a ready packet of spices, I still cook the meat and rice separately and then layer them together.

The company that makes these ready packets of spices is called SHAN. They make several different types of biryani mixes. My favorite one is the SHAN Biryani Masala, however, their Bombay Biryani Masala is quite good too, and pretty different tasting. Any of these packets are available at an Indian Store. 

1 pnd beef mince

2 cups raw basmati rice (or any long grain white rice)

1 large onion, chopped

1 large tomato, chopped

1 cup plain yogurt

1 bunch cilantro, stalks removed and finely chopped

1 pkt SHAN Biryani Masala

Salt to taste

Little oil

Cook rice as instructed on the packet and set aside. Whip the yogurt in a bowl with a little salt and keep.

Heat a little oil in a pot with a well-fitted lid and fry the onions until they brown well. Then add the tomato, the beef mince, and the contents of the SHAN packet. Mix well, and cook till the mince is almost completely cooked. Now add the yogurt, and continue to cook till the mince is done. Switch off the stove.

Place the rice over the mince, so that it is two distinct layers. (Do not mix). Sprinkle generously with the chopped cilantro and put the lid on. With the lid on, put the stove on low, and cook the dish for 5-10 minutes. DO NOT STIR. You should be able to hear the mince bubble under the rice. When serving, make sure everyone gets a little rice and a little meat. Serve hot with raita and dal.

Shrimp Fried Rice

My husband and I both love trying new cuisines, but eating out gets expensive and making something different at home always lets me impose our likes and dislikes on the dish. 

Fried rice, as I read in another blog, All About Fried Rice, originated in China and is an integral part of Chinese cuisine. I am pretty sure that the Chinese version of Fried Rice is completely different from the Indian version of Chinese Fried Rice, which I know for a fact is totally different from the American version of Chinese Fried Rice. My point being that I don't know an authentic Chinese Fried Rice and that my version is far, far from being anything close to original. But, it's a tasty recipe, and definitely worth trying.  

Shrimp Fried Rice

2 cups brown rice, raw

1 pnd shrimp, shell removed and de-veined

1 bunch green onions, sliced (keep the whites and greens separate)

¾ - 1 pnd mushrooms, sliced

1 red pepper, sliced lengthwise

1 ½ cups peas, cooked

1 ½ cups carrots, diced fine and cooked

1 tbsp Oyster Sauce

1/2 tbsp Soy Sauce

1/2 tbsp Worcestershire sauce

Salt to paste

Pepper to taste

½ tsp Sirachi

chili powder to taste

2 eggs, beaten

Little oil

Cook brown rice as indicated on the packet and set aside. Clean the shrimp and marinate it with salt, pepper, and chili powder and leave till ready to use.

Chop and have ready all the vegetables. In a wok, heat a little oil on a high flame, scramble the eggs, and set aside. Add a little more oil to the wok. Once the oil is hot put in the red peppers, allow it to cook and start to brown, so that it has a nice color. Next add in the whites of the green onions and let it brown too. Then add the mushrooms, stir them in well and immediately add in the shrimp. Toss well and add all the sauces and pepper. Once the sauce starts to bubble, add the peas and carrots. Continue to cook, stirring occasionally, until the shrimp and mushrooms is done. Switch off the stove, mix in the greens from the green onions, and then mix in the rice. Serve hot with some hot and sweet sauce on the side.

Grilled Cheese

Grilled Cheese with Tomato Mushroom Soup

I know there must be a thousand variations of the classic Grilled Cheese Sandwich, but I couldn't resist adding my recipe to the list and making it a thousand and one. Mainly, because I feel like my one recipe is as important as any other one out there. (You can call me humble!) So, with my super quick and easy version of Tomato Soup with Mushrooms and Basil, I also invented my own super quick and easy Grilled Cheese.

2 slices whole wheat bread
Mayonnaise
Cayenne chili powder to taste
Sharp Cheddar, shredded
Pepper to taste

Spread a nice, thick layer of mayonnaise onto each slice. Now sprinkle the cayenne and pepper on one slice. Next pile on as much cheese as you like, onto the slice with the pepper and cayenne. Add salt if desired, and cover the sandwich with the second slice. Put it into the toaster oven at about 400 degrees Fahrenheit so that the cheese has a chance to melt and the bread gets a beautiful brown color. Serve Hot.

Tomato Soup with Mushrooms and Basil

Tomato Soup with Mushrooms and Basil

Dinner is usually the big meal in this household. Mainly because my husband and I are both here for it. Which means lunch tends to take a back seat, and my husband often takes dinner left-overs for lunch the next day. I am usually left to scrounge around the fridge for left-overs, or I make myself a soup or a couple of sandwiches (Don't feel bad for me, those are some of my favorite meals).

This week, we have a friend staying with us, so I jazzed up my ordinary can of tomato soup a little and also made some grilled cheese. It turned out extremely well, and is now going to become a frequently made lunch soup.

1 can Campbell's Tomato Soup
1 1/2 tsp dried basil
1 pkt fresh mushrooms, sliced
1 soup can milk
Salt to taste
Pepper to taste
Chili powder to taste
1/2 tbsp butter

Stir-fry Mushrooms 

Heat a skillet pan or wok, melt the butter in it, and put in the mushrooms. Toss them so that they are evenly coated with melted butter, then add the salt, pepper, and chili powder. Adding salt to mushrooms makes them release the water they retain. Fry the mushrooms, stirring occasionally, until they are cooked.

In a saucepan, pour out the can of soup and put it on medium heat. Mix in the basil. Measure out one can of milk (I use fat-free) using that same soup can and add it to the soup. Stir until its well blended and the soup starts to boil. Add salt to taste if required. Once the soup is hot and starts to bubble, switch of the stove, and pour soup into soup bowls. Then add the mushrooms to the soup, also adding a little bit of the gravy from the mushrooms. Serve very hot with Grilled Cheese.

Baked Fish In Foil

Baked Fish In Foil

When I diet, I like to follow this book called 'The Four Day Diet'. It gives me an extremely well-balanced meal, and doesn't leave me hungry. It was while I was doing this diet, that I came up with this recipe. Part of the diet states that I must eat a piece of fish or chicken on some days, and this is a completely oil/ fat free recipe (save from the fats in the fish).

I use Tilapia fillets; mainly because I don't like fish, and Tilapia is the least fishy- tasting fish I know and the fillets always come with the fat and skin removed. The reason I put the fish in foil, is so that the fish and vegetables get a chance to steam. The fish cooks fairly quickly, but the peppers and onions need to softened and cook by steaming. Also, this forces the water from the fish to stay in the foil, and doesn't let the fish dry up.



2 fillets fish (any type of fish fillet will do)
1 red pepper, sliced
Salt to taste
Pepper to taste
2 tsp oregano
2 tsp basil
Onion powder to taste
1 tsp chili flakes
2 pieces of Aluminium foil

Cut out two pieces of aluminium foil, large enough to individually wrap each piece of fish. In a bowl marinade the fish with all ingredients except peppers. Preheat the oven to 350 degrees Fahrenheit.

Place fish in the center of  a piece of foil, and top with peppers. Then close up the foil until it is well sealed, but not so tight that you have to tear it open later. Place it in an oven safe dish. Repeat with the other other piece. Then put it in the oven for about 25-35 minutes. Next take the fish out of the oven, and open only the top of the foil, so that the sides are still sealed and the water cannot escape. BE CAREFUL OF THE STEAM WHEN OPENING THE FOIL. Increase the oven temperature to 450 degrees Fahrenheit and put the fish back in the oven with the foil open on top, so that the peppers get a chance to brown. Keep it in the oven for about 10 minutes, then remove and serve with bread and salad.

Baked Fish

Notes:

*Different fish have different cooking times, my recipe is based off cooking Tilapia fillets.

*Different ovens also have different cooking times, so once you open the foil, make sure the peppers brown and not burn.

*In today's recipe I only used red peppers; however, I usually use a mix of red and yellow peppers and onions. Sometimes to make it spicy I also add a whole chili, slit down the length of one side.