Qesbur sharmula hut


Qesbur sharmula hut

Qesbur sharmula hut

From Turkey to Morocco, the people of the countries bordering the Eastern and Southern Mediterranean eat a great deal of fish, often cooked whole. Freshly cooked fish is a very popular dish at street stalls and markets. Often the ovens, grills, and hot charcoal are only yards from the fish markets, or the water’s edge itself. This simple recipe can be used for any whole fish, whatever the size. It works just as well with a sea bass or snapper, fresh-caught mackerel or plump sardines, or even fish steaks. It can be served as the centerpiece of a large summer barbecue or buffet.

– Serves 4–6.
– 1 large white firm-fleshed fish suchas 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.


Step 1: 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.
Step 2: 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.).
Step 3: 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.

Note : Qesbur sharmula hut Coriander marinated fish

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