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 .
- 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.
- fresh lemon-1 nos
- onions peeled- 250 gms
- bell peppers -150 gms or abt 1 good sized one.
- chopped tomatoes – 400 gms can, or fresh abt 750 gms.
- cumin pdr- abt 10 gms
- coriander pdr- abt 20 gms
- olive oil- pomace abt 20 gms, aand extra virgin abt 10 gms
- fresh garlic – lots of it. atleast 35- 40 gms
- fresh flat leaf parsley- lots.
- fresh coriander – lots
- salt and peppper to taste
- 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..
. . . → Read More: samak harra-or fish as chef ibrahim hadla used to cook.
