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.

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