Fish is an excellent source of lean protein and healthy fats. They are rich in amino acids otherwise scarce in land animals, which makes them an important addition to any diet. They do not clog the arteries and are required for synthesis of new cells as well as other metabolic activities. Whats more tantalizing than preparing baked fish to reap nutritional benefits of the meat. Read more about the tibenabvi benefits of fish here.
About Arabic Baked Fish
Baked fish is a classic in every country – each one has their own variations, with even the towns having their own classic recipes symbolizing their heritage. The Arab recipe relies on simplicity yet elegance with a mix of tradition, thus delivering the flavor of baked fish with a somewhat spicy kick. As rich source of protein and healthy fats, this dish can be eaten by even diabetic patients. Since fish contains selenium that the body uses to synthesize antioxidant compounds for combating free radicals, it consequently reduces chances of cancer and delaying aging.
This recipe combines the core of many Arabic dishes in its ingredients – harissa paste. Made from numerous peppers and spices, it brings a unique kick to any dishes and compliments fish especially well. Similarly, marinating with harissa paste has an even stronger effect, as the fish meat readily accepts the spices and absorbs its flavors within itself.
Following is the list of ingredients needed for preparing Arabic baked fish:
|01||1 Fish||Large, 1.5-2 kilograms||Scales removed, washed, raw|
|02||Olive oil||¼ cup||Liquid|
|03||Onions||2, large||Peeled, finely chopped|
|04||Garlic||4 cloves||Peeled, finely minced|
|05||Coriander||1 bunch||Washed, coarsely chopped|
|06||Lemon juice||¼ cup||Without seeds|
|07||Harissa paste||4 tablespoons||Preferably a day old|
|08||Rock salt||To taste||Granulated|
Preparation of Arabic Baked Fish
Following is the recipe for the preparation of Arabic baked fish. It is very simplistic in nature and can be modified for addition of more ingredients, such as potatoes and vegetables as filling. The recipe can be prepared using various fish. Preparing the dish will be very easy with these detailed steps.
- Use a sharp knife to cut two slits at either sides of the fish.
- Marinate the fish in harissa paste and lemon juice. Let it rest for at least 1 hour (preferably overnight in a refrigerator).
- In a bowl, mix together the minced garlic, finely chopped onions and coriander with a bit of olive oil.
- Cover the fish remainder of oil, coating it generously.
- Sprinkle either sides of fish with rock salt. Fill the inside through the slit with half the mixture. Cover the fish with the remainder of mixture.
- Transfer fish to aluminum foil and close it completely.
- Bake fish at 160°C for 30-40 minutes, depending on how browned you wish the meat to be.
- Remove from oven and transfer to wire rack.
- Let it sit in foil for 10 minutes. Then open the foil and transfer it to fish. Cover with the juices left over in the foil.
- Using old harissa paste brings a stronger flavor, as the spices have had time to mix together. As a result, it brings out their heat and combines the flavors to bring out a stronger, spicier kick.
- Let the fish rest for 10 minutes after it has been removed from the oven. This ensures that the fish has time to absorb its juices after cooking is done.
- Attempting to cut a fish straight out of oven will break it in pieces and will spill out the tasty juices from the meat. Letting it rest in aluminum foil allows the met to absorb its own juices, thus resulting in a much more tantalizing baked fish.