Cookbook:Sweet-and-Sour Fish

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Cookbook | Ingredients | Recipes | Fish

This is a fish casserole, baked in the oven. It goes well with rice. A green salad is a good side dish.

Ingredients[edit]

Procedure[edit]

  • Prepare all vegetables.
  • Combine lemon juice, tomato paste, sugar and turmeric in small bowl, mix until smooth. Set this sauce aside.
  • Preheat oven to 350 F.
  • Heat the oil in a large pot.
  • Sauté the onions until golden-brown and they begin to loosen their moisture. Then, remove using a slotted spoon, and layer in a oven-proof dish.
  • In the same oil, sauté the bell and chili peppers for 2 minutes or until softened, transfer using a slotted spoon to oven-proof dish, layering over the onions
  • Layer half of the raw tomatoes over the peppers.
  • Spread the garlic over the tomatoes, and season with half of the salt and pepper.
  • In the same oil, sauté the fish for 1 minute, then transfer to dish, place on top of tomatoes, season with remaining salt and pepper.
  • Top the fish with the remaining tomato slices.
  • Spread the lemon-tomato-paste sauce over the top layer.
  • Cover dish with aluminum foil, bake for 20 minutes.
  • (Now is a good idea to start cooking the rice.)
  • Remove aluminum foil, continue baking 10 more minutes, or until the fish flakes easily when tested.
  • (Optional) sprinkle with parsley or cilantro garnish.
  • Serve immediately.

Optional / Replacements[edit]

  • The chili pepper can be replaced by chili powder or completely omitted if a less spicy dish is desired.
  • A can of tomatoes can replace the fresh tomatoes.

Source[edit]

Adapted from: The Sephardic Table by Pamela Grau Twena.