Jewish Sephardi spicy Baked Fish with Vegetables-

The Sephardi Jews originally came from Spain but had to leave in a hurry during the Inquisition. They brought this recipe and many others with them to whichever country they landed in

Keith Vigon @cook_4574654

United Kingdom

The Sephardi Jews originally came from Spain but had to leave in a hurry during the Inquisition. They brought this recipe and many others with them to whichever country they landed in

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Ingredients

45 mins

6 servings

1 tablespoonCumin seeds
4 clovesgarlic
1small red chilli roughly chopped
55 gfresh coriander leaves, stems and roots, chopped 1 tablespoon lemon juice
2 tablespoonsolive oil
1/2 kgwhole fish such as red snapper, tilapia, Seabass, large trout (scaled)
400 gnew potatoes sliced
3Roma/Plum tomatoes cut in half lengthwise and sliced into 1 cm pieces
100 ggreen olives pitted and halved
1/4 cupolive oil

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Steps

45 mins

1

Dry fry the Cumin seeds in a frying pan over medium heat for about 3 minutes or until fragrant, do not overcook of a spice will become bitter
2

Grind the seeds to a fine powder in mortar and pestle or use a spice grinder
3

Put the ground Cumin, garlic, chilli, coriander, lemon juice and 1 teaspoon of salt in a food processor and process to a smooth paste
4

With the motor still running gradually add the oil
5

Using a sharp knife make 3 or 4 diagonal cuts through the thickest part on both sides of the fish to ensure even cooking
6

Rub the spice mixture over the fish, making sure you cover as completely as possible, cover with plastic wrap and leave to marinate for 30 minutes
7

Preheat the oven to 240°C
8

Put the fish in the centre of a large roasting pan and scatter the potatoes, tomatoes and olives around the fish
9

Pour 460 mL of water and the extra olive oil over the fish and vegetables
10

Bake basting often for 40 minutes or until the fish and vegetables are cooked through