Jewish Sephardi spicy Baked Fish with Vegetables-

Source : Dry Fry The Cumin Seeds In A Frying Pan Over Medium Heat For About 3 Minutes Or Until Fragrant Do Not Overcook Of A Spice Will Become Bittergrind The S...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 5, 2021

Step:

  1. Dry fry the Cumin seeds in a frying pan over medium heat for about 3 minutes or until fragrant, do not overcook of a spice will become bitter

  2. Grind the seeds to a fine powder in mortar and pestle or use a spice grinder

  3. Put the ground Cumin, garlic, chilli, coriander, lemon juice and 1 teaspoon of salt in a food processor and process to a smooth paste

  4. With the motor still running gradually add the oil

  5. Using a sharp knife make 3 or 4 diagonal cuts through the thickest part on both sides of the fish to ensure even cooking

  6. Rub the spice mixture over the fish, making sure you cover as completely as possible, cover with plastic wrap and leave to marinate for 30 minutes

  7. Preheat the oven to 240C

  8. Put the fish in the centre of a large roasting pan and scatter the potatoes, tomatoes and olives around the fish

  9. Pour 460 mL of water and the extra olive oil over the fish and vegetables

  10. Bake basting often for 40 minutes or until the fish and vegetables are cooked through


Ingredients

  1. 1 tablespoon Cumin seeds
  2. 4 cloves garlic
  3. 1 small red chilli roughly chopped
  4. 55 g fresh coriander leaves, stems and roots, chopped 1 tablespoon lemon juice
  5. 2 tablespoons olive oil
  6. 1/2 kg whole fish such as red snapper, tilapia, Seabass, large trout (scaled)
  7. 400 g new potatoes sliced
  8. 3 Roma/Plum tomatoes cut in half lengthwise and sliced into 1 cm pieces
  9. 100 g green olives pitted and halved
  10. 1/4 cup olive oil

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