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Saneya Semak
Baked Fish Egyptian Style |
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thick cut of fish fillet, preferably boneless, mild flavor
carafes (leaves of celery stalk)
some fresh chopped cilantro
1 large onion, sliced thin and halved
2 good size tomatoes, chopped
1 bell pepper, cut in pieces
1 red bell pepper, cut in pieces
1 yellow pepper, cut in pieces
1 jalapeno pepper
Fresh garlic, chopped finely/crushed (not from jar)
1 large lemon
1 large orange
Cumin
Salt
Pepper
Old bay Spice
Butter
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Spray a glass baking dish with a bit of non-stick cooking spray or rub lightly with Olive Oil or butter.
Wash the fish well. Best to do so with a bit of salt and a drop of vinegar to wash out any impurities.
Slice the fish into medium size slices. Not too thick or thin, up to you.
Lay the fish slices in baking dish.
Sprinkle generously with cumin, salt, pepper, old bay spice and add a bit of garlic to top, keep the rest for top later. Squeeze the juice of lemon over this.
Add all chopped vegetables, peppers, onions, etc.
Take remaining garlic, jalapeno, celery leaves and cilantro, pound into a paste, does not have to be totally paste, but put together and blend well, spread this over fish. You can squeeze lemon juice into this to make easier to blend.
Squeeze the juice of orange into baking dish, top with pats of butter. You may add a bit more seasoning if you like.
Cover with foil and bake in oven at 350 degrees F. for approximately 45 minutes.
Towards end of baking, you may uncover if you want to lessen juices or to brown, but just as good with juices, great over rice or serve with warm pita bread and a green salad.
LEFTOVER TIP:
If you make this dish and you have leftovers, the next day slice an onion, saute it in butter, chop a small tomato, add to the onion and cook until a bit smooth, add leftover fish dish, and a few pats of butter. This way is even better than when made fresh the first time.
Enjoy!
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Preparation Time: 60 minutes |
Serves: 6 |
| Recipe Origin: Egypt |
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Submitted by: |
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Eman
Egypt |
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| This recipe has been viewed 4075 times. |
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