Saturday,23 February, 2019
Current issue | Issue 1406, (16 - 29 August 2018)
Saturday,23 February, 2019
Issue 1406, (16 - 29 August 2018)

Ahram Weekly

Baked fish in caramelised onion sauce

Baked fish in caramelised onion sauce
Baked fish in caramelised onion sauce

Serves 6-8



1 kg fish fillets (your choice of type)

1 kg onion (chopped or sliced)

4-5 garlic cloves (crushed)

1/2 cup corn or sunflower oil

Salt + black pepper + 7 spices + wooden cinnamon stick (split in two)


Fish Rice:

2 cups Egyptian rice (washed, drained)

1 large onion (chopped)

1/2 cup tomato juice 

3 tbsp oil

Salt + pepper + 7 spices + ground cinnamon



Rinse fish gently under running tap water.  Lay in a strainer.  Pat dry with kitchen paper towels.  Season each piece of fish on both sides.  Layer inside an ovenproof dish or tajine.  Leave aside.  Heat a large cooking pan on high.  When hot; lower heat to medium and add oil.  Stir in prepared onion; until well caramelised.  Stir in seasoning and garlic until fragrant.  Pour a little bit more than half a cup of hot water, over caramelised onion.  Bring to a boil and stir to mix, then pour over fish fillets.  Push onion to reveal parts of fillets in order to partly colour in the oven.  Bake in a preheated oven of 180 degrees Celsius.  Allow to cook for 30 minutes.  Meanwhile, cook the rice:  Heat a cooking pan.  Lower heat and add oil.  Stir in onion until slightly brown.  Season, stirring, until fragrant.  Pour tomato juice over and allow to thicken within onion.  Then add your usual volume of hot water; enough to cook two cups of rice.  When water is absorbed; stir and fluff to mix all ingredients; with a cooking fork.  Cover and simmer over a simmering ring and upon very low heat.  When done, fluff and serve aside baked fish.

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