( or 1 tbs recipe#439907)
( or to taste, I don't use when using the recipe#439907 I just add a bit more of that recipe)
sea salt, to taste
fresh ground black pepper
( original recipe called for 1/4 tsp red pepper flakes which I couldn't locate)
thick white fish fillets
( such as orange roughy or red snapper)
( loomi, noomi basra in Middle Eastern stores, may use white or black version)
garlic cloves, minced
pomegranate molasses dissolved in 3/4 cup water
- Preheat the oven to 400°F Combine the spices in a small bowl. Rub half the spices over the fish fillets.
- Grease a casserole dish with 1 tbs of the butter.
- Thinly slice the onions and seperate into rings.
- Toss the onions with the remaining spices to coat.
- Spread half the onions in the bottom of your dish.
- Cut the fish into medium-sized pieces and arrange over the onions.
- Cut several slits in the dried limes and nestle them amongst the fish.
- Scatter the minced garlic over top.
- Dot the remaining tablespoon of butter over top.
- Top with the remaining onions, then cover the whole dish with the tomato slices. Overlap the tomato slices slightly as the will shrink when baking.
- Pour the pomegranate molasses dissolved in 3/4 cup water, over top.
- Bake the dish for 45-50 minutes, until the onions are softened. Serve warm over a rice dish such as Bahraini Sweet Rice (Muhammar) or Rice With Onion (Mashkoul) or with fresh bread to mop up the juices and a fresh salad.
- NOTE: When serving, you shouldn't actually eat the dried limes (loomi)!