Baked Peppered Fish Recipe
Ingredients
| 1 whole fish, approx 4-5 lb (2—2.5 kg) | ||
| 3/4 cup olive or nut oil | ||
| Onions | 2 Medium, finely chopped | |
| Green pepper | 1 Large, finely chopped | |
| Hot pepper | 1/2 To taste, finely chopped | |
| Ground black pepper | 1/2 Teaspoon | |
| 3/4 cup walnut pieces, finely crushed | ||
| Parsley | 1 Cup (16 tbs), finely chopped | |
| Tahini sauce | 2 Cup (16 tbs) | |
| 1 lemon cut into thick slices for garnish | ||
Directions
Prepare the fish.
Pour 1/4 cup of the oil into a shallow baking dish.
Place the fish in the dish, pour another 1/4 cup of oil over it and leave at room temperature for 15 minutes.
Gently heat the remaining oil in a large, heavy frying pan.
Add the onions and cook for about 10 minutes, stirring frequently, until they are soft and golden brown.
Stir in the green pepper, hot green pepper, black pepper and walnuts and cook for 2-3 minutes until the peppers are soft.
Turn off the heat and add 1/2 cup parsley.
Without removing fish from the baking dish, fill with the walnut mixture.
Close the opening with small skew- ers and criss-cross kitchen string around them to secure.
Bake the fish in the centre of a moderate oven, 350°F (180°C), basting it every 15 minutes until cooked (when it feels firm to touch or flakes easily when prodded with a fork) — approx 40—50 minutes.
Remove skewers and spread fish evenly with Tahini Sauce.
Sprinkle with the remainder of the parsley and garnish with lemon slices.
Serve hot or cold.
Variation For Baked Walnut Fish (Sumki b'Jose) omit one of the onions, the hot pepper and the Tahini Sauce.
You may also like to reduce the amount of black pepper and increase the walnuts.
Pour 1/4 cup of the oil into a shallow baking dish.
Place the fish in the dish, pour another 1/4 cup of oil over it and leave at room temperature for 15 minutes.
Gently heat the remaining oil in a large, heavy frying pan.
Add the onions and cook for about 10 minutes, stirring frequently, until they are soft and golden brown.
Stir in the green pepper, hot green pepper, black pepper and walnuts and cook for 2-3 minutes until the peppers are soft.
Turn off the heat and add 1/2 cup parsley.
Without removing fish from the baking dish, fill with the walnut mixture.
Close the opening with small skew- ers and criss-cross kitchen string around them to secure.
Bake the fish in the centre of a moderate oven, 350°F (180°C), basting it every 15 minutes until cooked (when it feels firm to touch or flakes easily when prodded with a fork) — approx 40—50 minutes.
Remove skewers and spread fish evenly with Tahini Sauce.
Sprinkle with the remainder of the parsley and garnish with lemon slices.
Serve hot or cold.
Variation For Baked Walnut Fish (Sumki b'Jose) omit one of the onions, the hot pepper and the Tahini Sauce.
You may also like to reduce the amount of black pepper and increase the walnuts.
Chef
