this recipe owes a lot to le petit fleur de liban, M.ibrahim hadla, from the lush green mountains of lebanon.

yes, came out pretty good, even tho, we used a not so great fish.but this recipe is great for cooking even a not so great fish.the following recipe will serve 4 , if served on its own with some salad and rice, or upto 10 if u have a huge spread .

  1. Whole fish – 1kg cleaned , and gutted , scaled, and washed with cold water. ideally use a fish like snapper, or grouper. but, any fish shld work. fresh is best, and minimal amt of bones ideal.if u are fussed abt bones, thenuse fillets, but just not the same.
  2. fresh lemon-1 nos
  3. onions peeled- 250 gms
  4. bell peppers -150 gms or abt 1 good sized one.
  5. chopped tomatoes – 400 gms can, or fresh abt 750 gms.
  6. cumin pdr- abt 10 gms
  7. coriander pdr- abt 20 gms
  8. olive oil- pomace abt 20 gms, aand extra virgin abt 10 gms
  9. fresh garlic – lots of it. atleast 35- 40 gms
  10. fresh flat leaf parsley- lots.
  11. fresh coriander – lots
  12. salt and peppper to taste
  13. roasted or fried pine nuts- to garnish, but not essential, just adds to the stuff clogging up ur arteries, and makes the fish even more tasty.
  • umm now make the sauce first.
  • saute chopped onions, garlic, in pomace, till lightly borwned. then add the bell peppers,cumin, coriander pdr, and tomatoes.
  • simmer till thick,and pizza sauce consistency.
  • pat fish dry, squeeze lemon, and salt and pepper on it.
  • put in deep roasting pan, or ovenabale container ,and pour the sauce over the fish.
  • cook at 350 deg F or 160 C, till half done.
  • sprinkle with lots of fresh herbs , chopped, and the pine nuts,a nd the extra virgin olive oil
  • finish to cook in the oven.
  • serve with steamed rice, saffron rice, cuban bread, baguette, whatever u want to soak….up the oily rich sauce
  • TAA DDAAA..