Quick Shakshuka Fish Fillet Recipe

Name: Quick Shakshuka Fish Fillet Recipe
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 3 fish fillets; 2 tsp coriander powder; 1 1/2 tsp cumin powder; 1 tsp turmeric; 1 large onion, chopped; as needed Olive Oil; 8 garlic cloves, chopped; 1-2 jalapeno peppers, chopped; 1 lime juice; 5 medium ripe tomatoes, blanched and pureed or diced; 1/2 cup water; Salt to taste and pepper; 1/2 cup chopped fresh cilantro for garnish; 1 tbsp chopped fresh mint or basil leaves for garnish

Harjeet Kaur @cook_13349754

#ingredient2
#fish
For all the Fish lovers out there I bring a unique Mediterranean Shakshuka Fish fillet recipe. No rocket science but just an easy fish fillet recipe in which the Spiced fish fillets are cooked in a sauce of fresh tomatoes and peppers. A one-pot dinner that comes together in 30 minutes and is full of flavour and delectable to taste. I do not eat fish or chicken but I cook for my kids but always it tastes perfect.
In the Mediterranean, Shakshuka is a cooking method not limited to eggs and they have seafood Shakshuka too. I love the play of colour in my food and the bright sauce surrounding the pink fish fillets is a feast for the eyes. This dish is light, yet makes a great dinner and is best served with flavoured rice or your favourite roti, bread or pita.

Harjeet Kaur @cook_13349754

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Ingredients

30 minutes

3 servings

3fish fillets
2 tspcoriander powder
1 1/2 tspcumin powder
1 tspturmeric
1large onion, chopped
as neededOlive Oil
8garlic cloves, chopped
1-2jalapeno peppers, chopped
1lime juice
5medium ripe tomatoes, blanched and pureed or diced
1/2 cupwater
Salt to taste and pepper
1/2 cupchopped fresh cilantro for garnish
1 tbspchopped fresh mint or basil leaves for garnish

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Steps

30 minutes

1

In a large, deep pan heat 2 tbsp. olive oil. Sauté the onions for 2 minutes then add the garlic and jalapeno. I did not chop the peppers as my grandson was going to eat the fish. Cook on medium-high, until onions are fragrant and golden in colour. Do not brown them.
2

Now add the tomatoes and the spices, lime juice, water, salt and pepper. Stir to combine. Bring to a high simmer, and then turn down the heat. Cover and cook the tomato mixture for 10 more minutes; stirring occasionally
3

Season the fish fillets with salt and pepper and coat on both sides.Gently place the fish fillets in the tomato mixture, so that they are nestled snugly. Cook on medium-high and then reduce the heat to simmer. Cover and cook for another 10 minutes until the fish are cooked through and is flaky. Check with a fork if it is done or what. Add some crumbled cheese for more taste.
4

Remove Mediterranean Shakshuka Fish Fillet from heat and garnish with the fresh coriander and mint leaves.
5

Serve immediately with rice or roti.