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Dina Kohl

Samkeh Harra

Fish Filet in hot tomato sauce
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Prep Time 45 minutes
Cook Time 1 hour
Servings: 6 servings
Course: main dish
Cuisine: Lebanese
Ingredients Method Notes

Ingredients
  

For the fish
  • 6 skinless white fish filets 800-1000 g
  • 1 teaspoon salt or to taste
  • Flour to dust the fish
  • 125 ml sunflower oil to fry the fish
For the hot sauce
  • 50 ml extra-virgin olive oil
  • 2 medium onions peeled and finely chopped
  • 10 small garlic cloves peeled and thinly sliced
  • 4 small dried chilli pepper finely chopped / ¼ teaspoon chilli flakes
  • 1 red pepper rinsed and finely chopped
  • 1 ½ teaspoons coriander
  • 500 g ripe tomatoes rinsed, blanched, peeled and finely chopped
  • 1 teaspoon salt
  • 4 tablespoons coarsely chopped parseley
  • 2 heaped teaspoonful tomato paste
  • 50 ml lemon juice

Method
 

  1. For the fish: Wash the filets with cold water, pat dry and sprinkle with the salt. Add some flour to a plate and dredge the filets in flour to coat completely. Shake off any excess flour.
  2. Heat the sunflower oil in a frying pan over medium-high heat and fry the filets on both sides for about 3 minutes each. Transfer to a large baking dish. Keep warm.
  3. For the sauce: Heat the olive oil in a large frying pan over medium-high heat and sauté the onions, garlic, chilli, red pepper and coriander for 5 minutes. Reduce heat to medium-low and stir in the tomatoes, tomato paste and salt. Cover and cook for 10 minutes to break the tomatoes and thicken the sauce. Uncover and combine in the parsley and the lemon juice and cook for one minute.
  4. Preheat oven (200°C, 400°F). Spread the sauce over the fish and cover with aluminium foil and bake on second lower rack for about 15 minutes. Serve hot with batata bi-l-furn.

Notes

All images and text © Dina Bayoud Kohl