Roasted Egyptian Fish Recipes

ROASTED EGYPTIAN FISH RECIPE

Steps:

• DIRECTIONS 1. Preheat oven to 425 F. Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out. 2. With a food processor, combine 2 cloves garlic, RawSpiceBar's Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside. 3. Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes. 4. Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste. 5. Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal. 6. Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad. OR Splash filets w/lemon juice. Toss fish, tomatoes, onions and smashed garlic in oil. Sprinkle spices on both sides of fish and roast all in the oven. Top with fresh parsley.

TAGIN SAMAK - EGYPTIAN FISH STEW

Steps:

• Quickly fry fish filets in some oil, than let drain on paper towel.
• Thinly slice onions.
• Preheat oven to 350 degrees.
• In a skillet, melt butter and fry raisins until soft.
• Remove from skillet, add sliced onions and cook until lightly browned.
• Add tomatoes, parsley and sugar, bring to a boil.
• Add cumin (more if desired), lemon juice and salt and pepper to taste.
• Put fish into baking dish, cover with tomato sauce and bake for 10 minutes at 350 degrees.
• In a dry skillet, toast the pine nuts.
• Divide fish onto platters and garnish with toasted pine nuts.

WHEAT BRAN OVEN GRILLED FISH

Steps:

• Mix: Chopped Carrot + Salt + Pepper + 1 tsp Cumin + Lemon Juice + 2 Garlic Cloves minced.
• Clean Fish then stuff with that mix.
• Leave for an hour.
• Cover both sides of fish with wheat bran.
• Preheat oven to max temp with an oven safe pane inside.
• When the oven reaches temp, take the pane out.
• Spray with Oil and put fish on it and put it back in oven.
• Leave for 30-45 mins or until fish can be moved without bran falling off.
• Mix finishing sauce (- 1 tbsp vineger, Half lemon, 1 tsp salt, 2 garlic cloves minced, 1 tsp cumin, 1 cup water) in a separate bowl.
• Turn grill on until fish blackens.
• Take out of oven and pour finishing sauce on fish, cover with foil and leave for 10 mins before serving -- .

EGYPTIAN FISH KOFTA

Steps:

• Poach fish in salted water for 10 minutes. Remove when cooked.
• Boil peeled and quartered potatoes in the same water for 15 minutes. Remove and mash them.
• While the fish is cooling, boil the potatoes. When the fish is cool enough to handle, tear the fish into pieces, feeling for any remaining bones (remove them).
• Drain the potatoes when they are done, and lightly mash them with a fork in a bowl. Add the chopped coriander and parsley, crushed garlic and finely chopped onions while the potatoes are still warm. Add the salt, pepper, cinnamon, and cumin.
• Add the fish. Blend it well, but don't thoroughly mash the fish. Adjust the flavor to your liking.
• Heat the oil for frying.
• Make walnut-sized balls of this fish mixture in the palm of your hand. Dip the pieces in the beaten egg. Next, dip the pieces in coarse bread crumbs.
• Fry 4 - 5 pieces at a time in hot oil until brown on both sides. Remove to drain on a plate lined with paper towels.
• Serve with squeezed lemon.