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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A zesty little fish dish indeed. I got it from an Arabic cookbook I have. Ingredients:
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) |
Directions:
1. Heat the oil in a saute pan and add the onion, parsley and garlic. Saute until soft.
2. Add everything EXCEPT the fish, mix well and heat through.
3. Put the fish in a shallow baking dish (8x10 works). Pour the sauce over the fish.
4. Bake at 350 degrees F for (30-45) minutes.
5. 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.
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