Spiced fish
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Corn oil | ||
| 2 | Onions | |
| 2 | Carrots | |
| 5 | Bell peppers | |
| 2 | Celery sticks | |
| 2 | cups | Tomato juice |
| 3 | Garlic cloves | |
| ½ | cup | Parsley |
| Cumin; to taste | ||
| Turmeric; to taste | ||
| Paprika; to taste | ||
| 8 | Nile perch fish fillets | |
| Salt and pepper | ||
Directions
Peel the onions and carrots. Chop the onions, carrots, bell peppers, celery, parsley and garlic cloves.
Heat the oil in a large skillet, add the onions, and fry until golden. Add the carrots, bell peppers and celery, fry a few more minutes. Add the garlic cloves, parsley, tomato juice and spices, and cook another 10 minutes on low heat.
Heat oven to 400 F (200 C). Arrange the fish on a baking tray, pour the sauce over them, and bake 30 minutes.
Serve hot or cold, with lemon wedges.
Origin: "Chef" supplement, "Laisha" magazine, special Rosh Hashana issue, August 1994. Translated by Gabi Shahar.