Marinate the fish with the ginger-garlic paste, tomato sauce, green chilli sauce, mustard sauce, lemon juice, salt and 1 tsp oil for 10 minutes
Place the grated onions and capsicum over it, and sprinkle with herbs.
Wrap the fish with the vegetables in an aluminium foil from both sides.
Then put it in the oven at 220 degrees for 30 minutes.
Serve it with rice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.