1 large white firm-fleshed fish such
as bass, snapper, or sea bream
(porgy), about 4½lb (2kg)
3 garlic cloves, finely chopped
1 tsp ground coriander
1 tsp ground cumin
3 tbsp olive oil
½ cup finely chopped onion
3 tomatoes, coarsely chopped
2 fresh green jalapeño or serrano chilies,
seeded and finely chopped
1 bunch cilantro leaves, coarsely chopped
4 lemons
sea salt and freshly ground black pepper
1Preheat the oven to 400°F (200°C). Clean the inside of the fish and season
with salt and pepper, a little of the garlic, and some of the spices, rubbing
inside and out. Heat a heavy frying pan over medium-high heat and add a little
oil. Cook the fish quickly on both sides until golden brown. Carefully lift from the
pan and place in an ovenproof dish.
2Add a little extra oil to the same frying pan, and cook the remaining garlic
and spices. Add the onion and tomato. Add most of the chopped cilantro,
the green chilies, and the juice of 3 of the lemons. Cook for 3–4 minutes. Stuff
the fish with the onion mixture; spoon any remaining mixture over the fish.
Cover with foil and bake in the oven for 20–25 minutes until cooked through,
depending upon the size of the fish. To check, insert a fork into the dense
meat at the back of the head. If the meat is white and flaky, the fish is done.
(Remember, when a piece of fish or meat is taken from the oven, it will
continue to cook from the residual heat.)
3To serve, garnish with the remaining chopped cilantro and the juice of the
remaining lemon. The spices, green chilies, and lemon work together to cut
the richness of the fish. This dish is delicious whether eaten hot, warm, or cold,
accompanied by freshly cooked vegetables and salads, and freshly-baked bread.
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