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Wash and pat dry Fish, toast Pine Seeds and chop Coriander Leaves and set aside.
Cut Fish Fillet to thin flat pieces, roughly about 15 cm wide and 1.5cm thick. Normally each medium fish filet should yield two pieces.
In a sauce pan, heat vegetable oil and sauté Onions until translucent. Add Tomato paste and sauté for an additional 2 minutes. Add Garlic, Tomatoes, Chili Flakes, Cumin Powder and sauté until tomatoes are soft. Add MAGGI Chicken Stock and water and allow to simmer on medium heat for 10 minutes. Transfer to an oven-proof baking dish.
In a food processer, combine Garlic, Pine Seeds, Coriander Leaves and Salt and process into a course paste adding Olive Oil gradually.
Place a piece of fish on a flat and dry surface, spoon 1/10 of the Stuffing in the center; add two thin slices of Red Bell Pepper. Wrap the fish gently around the stuffing in and place in the oven dish with sauce. Slightly push the rolled fish into the sauce until 2/3 cover with the sauce. Repeat for remaining fish fillet and stuffing.
Bake in a pre heated oven at 180 degrees C for 15-20 minutes or until fish is done in the center. To prevent fish from burning while baking, cover with foil for half the cooking duration.
Garnish with Toasted Pine Seeds and Coriander Leaves and serve with Rice or Flat Bread.
Per Portion of 300g
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