Inspired by the amazing selection of fish from Lake Victoria, a simple bistro style meal that you can make at home. It is handsfree, as most of it is made in the oven, which is a plus for busy foodies everywhere. The quirky relish provides a very fresh and welcoming accompaniment to whole dish, drawing your senses upward. While the shitto provides a grounding force, taking you inward to an instinctive place beyond reason where the food just makes so much sense. If you love seafood, or struggle to make exciting fish dishes, or are bored with making fish stew all the time, this is a great recipe to try.

 

Ingredients

4 sweet potatoes, peeled and cut into chips

6 tilapia fillets (or any other white fish fillets)

1 large yellow bell pepper, diced small

1 large pomegranate, seeded (avoid the white pith)

 2 tablespoons fresh dill, chopped

100g (3.5oz) butter, cubed

3 tablespoons shitto

2 limes, juiced

Olive oil

Salt and black pepper to taste

 

Method

1. Place the sweet potato pieces onto a foiled oven tray, drizzle generously with olive oil. Bake in the oven at 250*C for 40 minutes, turning a few times as necessary, until very nicely browned. 
2. Wash the tilapia fillets and place them on a separate baking tray. Season them with salt and pepper, lime juice, and then drop on the butter. 
3. Place in the oven to bake with the sweet potato chips. The fish will be ready before the sweet potato, so bring it out and put it to the side when ready. 
4. While the fish and the chips are baking, make the relish by mixing the pomegranate, bell pepper, dill, salt, and a small drop of olive oil. 
5. To serve, place the fish and chips on a platter and then place the relish and shitto in separate bowls on the same platter. 

 

 

This recipe is from Season 1 Episode 6 of Minjiba Entertains, commissioned by The Africa Channel and showing on RealTime DSTV Channel 155, Emirates in-Flight Entertainment, Amazon Prime, and Demand Africa.