Espanole Shark

Name: Espanole Shark
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 6 shark steaks.; 1 tablespoon oil.; 1 onion, chopped.; 1 large green capsicum, coarsely chopped.; 1 cup tomato sauce.; 1 tablespoon paprika.; Salt, to taste.; ½ teaspoon freshly-ground black pepper.

SpotX Wild Foods Recipe from Charlie Stubbs
Prep:10 minutes Cook:50 minutes Difficulty:1

Ingrediants:

6 shark steaks.
1 tablespoon oil.
1 onion, chopped.
1 large green capsicum, coarsely chopped.
1 cup tomato sauce.
1 tablespoon paprika.
Salt, to taste.
½ teaspoon freshly-ground black pepper.

Directions:

Place fish in glass baking dish.
Heat oil in a frying pan.
Add onion and green capsicum, sauté 2-3 minutes.
Add remaining ingredients and pour sauce over steaks.
Bake at 180°C until fish flakes easily (about 45 minutes).

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Sharks
Sharks Ever wondered where the name ‘shark and tatties’ originated? The answer is simple: for many years takeaway shops used ‘lemon fish’ or ‘doggie shark’, the common names for spotted dogfish or rig, as the species of choice for their fish and chips.
Shark was easily caught and inexpensive, and incidentally made great fish and chips, battered and served with a squeeze of lemon.