1 white onion, peeled and sliced
6 tomatoes, cored and chopped
4 garlic cloves, peeled and minced
½ C of tomato paste
1 C white wine
½ C of coriander, chopped
600g of Trevally fillets, skinned and boned
1 tbls olive oil
1 large pre-cooked pizza base, 30 cm
½ C of sour cream
Juice of 1 lemon
½ red onion
2 C mozzarella cheese, grated
2 spring onions, sliced

 

 

1. Lay the fillets of Trevally out on a chopping board and slice the Trevally into 3 cm thick slices. Into a glass bowl add the Trevally fillets, onion, tomatoes, garlic, tomato paste, wine and coriander. Mix thoroughly until all the fish is evenly coated. Marinate for 2 hours or overnight.

 

2. Pre-heat an oven to the hottest setting, 230 degrees Celsius. Paint the bottom of the pizza base and sprinkle on the mozzarella cheese. Lay the fish over the top of the cheese and spoon on the rest of the marinade.

 

3. Garnish the pizza with red onion, spring onion and sour cream thinned with lemon juice. Season with salt and pepper.

 

4. Place pizza in the centre of the oven and bake for 15 to 20 minutes. Be careful not to burn the base.