Prep 20 mins
Cook 45 mins
A zesty little fish dish indeed. I got it from an Arabic cookbook I have.
- 3 tablespoons olive oil
- 2 tablespoons flat-leaf Italian parsley, chopped
- 1 onion, chopped
- onion, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon kosher salt
- 1 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄2 cups water
- 1 -2 lb firm white fish fillet (Grouper, Orange Roughy, Cod, or Monkfish)
- Heat the oil in a saute pan and add the onion, parsley and garlic. Saute until soft.
- Add everything EXCEPT the fish, mix well and heat through.
- Put the fish in a shallow baking dish (8x10 works). Pour the sauce over the fish.
- Bake at 350 degrees F for (30-45) minutes.
- Note: If you add a cup of chicken broth to the sauce, mix in 1/2 cup UNCOOKED rick and mix will into the sauce and the rice can cook along with the fish. Very nice.
Easy to make and tasted great. Even the kids liked it.
Yes this was good & easy to make. I did add the rice which made this an 'all in one' meal. The only adjustment I made was to use fish stock instead of water. We ate the remains cold the next day....still tasted good! Thanks, will be making this one again for sure. P.S. have made this many times & always use halibut. a soft fish but stays together well.
The idea was great...wonderful sauce, lots of great flavors...but the fish was inedible. I bought cod, as listed in the recipe, but I should have heeded prevous comments that it's a bad match. May try again with a different fish.