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“This is an interesting weekday dinner. Any firm fleshed fish can be used. I sometimes place sliced onions along with the fish to the dish which makes for a richer flavour in the gravy in the end.”

Ingredients Nutrition

  • 1 12 lbs firm fleshed white fish fillets
  • 1 (410 g) canwhole litchis, stoned and in light syrup
  • 14 cup water
  • 1 (2 ounce) packet onion soup mix
  • 2 tablespoons fresh parsley


  1. Preheat oven to 180°C.
  2. Grease a shallow ovenproof dish.
  3. Cut fish into portions and place in dish.
  4. Drain litchis, reserving the juice.
  5. Mix litchi juice, water and soup powder well.
  6. Pour this over the fish and cover the dish.
  7. Bake for ± 45 minutes.
  8. Remove cover and arrange whole litchis over the fish.
  9. Bake for a few minutes, uncovered, until the litchis are hot and the sauce is thick.
  10. Garnish with parsley and serve piping hot.

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