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Bake fish in oven at 180°C allowing 20 minutes per kilogram of fish. Turn fish half way through cooking time.
In last 1-2 minutes of cooking, place halved tomatoes and sliced pineapple in oven to lightly warm.
Serve with lemon wedges, french fries and a salad. Southport Salad is ideal. The fish illustrated is a 4 kg Red Emperor and provided six generous servings.
If you wish, a quick tartare sauce can be made as follows.
In a jug place sufficient prepared mayonnaise for your use. Add the liquid from canned cucumber, allowing one teaspoonful per person. Stir well. Finely dice 6-8 cucumber slices and blend into sauce.
Pineapple Sweet 'n' Sour Sauce is a delicious alternative.
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