Last Purim, a dear friend, a chef by profession who goes by the name "Avi," shared with me a recipe for a fragrant fish dish. We took the duty of the day, "I must perfume myself," and perfumed ourselves with a fish scented with cinnamon and spices.
And here is the result.
Choose a fish, a flounder, salmon, a princess, or any fish that comes to mind and I promise you, you won't regret it.
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Many people will cook the fish in a pot or pan. I chose to prepare the entire sauce with the vegetables in a separate pot, pour it over the fish while it is placed in a baking dish - and put it in the oven.
Ingredients:
6 Long live the fish fillet
4 cloves of garlic, sliced
1/2 fennel, cut into strips - optional
1 carrot, sliced
1 tomato, diced
1 cup chopped cilantro leaves
1 hot green or red pepper - you can also use less depending on the desired level of spiciness.
1 cucumber, cut into cubes
1 cup cooked chickpeas
salt
1 teaspoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon of Bharat
1/4 teaspoon cumin
A pinch of black pepper
2 tablespoons paprika
1/2 cup oil
2 tablespoons lemon juice
3/4 cup water
Oil for frying
How to prepare:
1. Heat oil in a frying pan and fry the carrots, fennel, hot pepper and gamba for 5 minutes. Then add the garlic and fry for another minute. It is very important to pay attention not to burn the garlic.
2. Add the tomatoes and give them another 2-3 minutes.
3. Mix all the spices in a bowl with half a cup of oil and lemon juice and pour over the vegetables in the pot. Mix for 2 minutes to release the flavors in the spices.
4. Add the water to the vegetable mixture.
5. Add half of the coriander leaves to the pot at this point. Cook for another 5 minutes and turn off the heat.
6. Taste and adjust seasoning as needed.
7. Take a baking dish and pour into it a quarter of the amount of vegetables and sauce that were cooked in the pot.
8. Place the fish on top and pour the remaining sauce over the top.
9. Place in a preheated oven at 200 degrees for about 15-20 minutes, depending on the type and size of the fish.
10. Remove from the oven and sprinkle the remaining cilantro on top.
11. A little lemon on top before serving.
And finally, some tips:
• If you use a boneless fillet, you can cut and use only the meaty part of it, and you can make schnitzels from the thin part.
• Don't forget that many times the fish will be placed on a Shabbat platter, so to prevent it from drying out during the baking stage, bake it only 80%. It will complete the cooking on the platter.
• For those who choose to cook the fish in a pot, it is recommended that every few minutes, take some of the sauce with a spoon and pour it over the fish. This will help absorb the flavors and give it a shiny appearance.
