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Al-Ahram Weekly 30 March - 5 April 2000 Issue No. 475 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 30 March - 5 April 2000 Issue No. 475
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Special Focus Travel Living Sports Profile People Time Out Chronicles Cartoons Egyptian baked fish
By Moushira Abdel-Malek
Ingredients:
1 medium-sized plaice fish (3-4kgs)
1 cup each finely chopped: onions + celery heads + leek heads + grated carrots
2tbsp finely sliced garlic
4tbsp tomato paste
1 can whole tomatoes in sauce
corn oil
salt + pepper + allspice + oregano + cumin
2 finely chopped green chili (optional)
Method:
Wash the fish very well. Make horizontal knife cuts with a 10cm space between each. The cuts should reach the bone only. Put the fish in an oven dish. In a cooking pan, add the oil to heat it. Add the onion and stir until yellowish. Add the garlic and stir. Add the chopped and grated vegetables and stir for a few minutes. Add the tomatoes and tomato paste. Season and leave to cook over medium heat, covered until sauce is thickened and vegetable stew. Pour over fish and bake in a moderately high preheated oven, uncovered until fish is well done. Serve with red rice.
