Middle Eastern style baked fish with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern style baked fish with couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern style baked fish with couscous. 

A medley of Middle Eastern spices are the key to this speedy and fuss-free fish dish.

Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
2 garlic cloves, crushed
1 tbs sweet paprika
2 tsp ground cumin
1 tsp ground coriander
Pinch of chilli powder
375ml (1 1/2 cups) passata (tomato pasta sauce)
250ml (1 cup) chicken stock
600g firm white fish fillets (such as ling), cut into 5cm pieces
Couscous, to serve
1 x 200ml ctn natural yoghurt
45g (1/4 cup) toasted pine nuts
Fresh coriander sprigs, to serve

Method

Heat the oil in a medium saucepan over medium heat. Add the garlic, paprika, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until aromatic.

Add the passata and stock, and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the sauce thickens. Season with salt and pepper.

Preheat oven to 180°C. Place the fish in a shallow ovenproof dish. Pour over the passata mixture. Bake in oven for 10 minutes or until the fish flakes easily when tested with a fork.

Divide the couscous among serving plates. Top with the fish mixture. Spoon over the yoghurt and sprinkle with pine nuts. Top with coriander sprigs to serve.

Notes

Tip: To make couscous, place equal amounts of couscous and boiling water in a heatproof bowl. Cover. Set aside for 5 minutes. Stir to separate grains.

Freezing tip: Make this recipe to the end of step 3. Set aside to cool. Transfer to an airtight container. Label, date and freeze for up to 2 months. Thaw overnight in the fridge. To reheat, preheat oven to 180°C. Place fish mixture in an ovenproof dish and bake until heated through. Continue from step 4.

Variations

Lamb & tomato curry with basmati rice: Omit pine nuts. Replace fish with 600g lamb fillets, cut into 2cm pieces. Replace couscous with 300g (11/2 cups) basmati rice, cooked following packet directions. Heat oil in a saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 2 minutes or until browned. Transfer to a plate. Add garlic, paprika, cumin, ground coriander and chilli powder to the pan and continue to the end of step 2. Omit step 3. Add the lamb to the passata mixture and cook, stirring, for 3-4 minutes or until heated through. Serve with the rice, yoghurt and coriander sprigs.

Spice-crusted fish kebabs with couscous: Omit passata and stock. Combine garlic, paprika, cumin, ground coriander and chilli powder in a bowl. Add fish and toss to coat. Thread onto 8 bamboo skewers. Heat oil in a frying pan over medium-high heat. Add skewers and cook, turning, for 6 minutes or until just cooked. Add the pine nuts to the couscous and stir to combine. Divide skewers and couscous mixture among serving plates. Top with yoghurt and coriander sprigs to serve.

Pumpkin & spinach: tagine with couscous Replace the fish with 500g butternut pumpkin, deseeded, peeled, coarsely chopped. Replace pine nuts with 25g (1/4 cup) flaked almonds. In step 2, add pumpkin to the pan with passata. Cook for 10 minutes or until pumpkin is tender. Omit step 3. Divide the couscous among serving bowls. Top with 80g baby spinach leaves, the pumpkin mixture and yoghurt. Sprinkle with almonds and top with coriander sprigs to serve.

Source

Good Taste - March 2008, Page 42
Recipe by Alison Adams 

More Fish Recipes:

Fried Fish with Pepper and Spices Sauce
Tunisian Fish Tagine

Fish tagine
Moroccan spiced fish with ginger mash
Moroccan Swordfish
Easy fish tagine

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Fried Fish with Pepper and Spices Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fried Fish with Pepper and Spices Sauce Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Fried Fish with Pepper and Spices Sauce.

Ingredients

For the Pepper Paste
4 Tablespoon almond or olive oil
5 Tablespoon whole seeds (mustard, cumin, fennel, anis, dry coriander).
8 garlic gloves, sliced
¼ cup green onion, sliced
¾ cup pepper colored, sliced
¼ cup lemon juice
Salt and pepper

For the Fish
3 fish, medium size
1 cup flour
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon ginger powder
Salt and pepper
Oil to frying

Method

For the Sauce
- Heat oil in a sauce pan over medium heat, add whole seeds, stir until smell comes out and oil absorbs the flavor (be careful not to burn them).
- Add garlic, stir for 2 min., until golden color.
- Add onion and colored pepper.
- Season the mixture with salt and pepper, add lemon juice, and stir.
- Heat till boil, reduce heat, cover pan, and leave for 5 min., until well combined.
- Put mixture aside.

For the Fish
- Clean fish.
- Soak fish in water (with 4 Tbsp of flour, and ½ Tbsp salt), drain and dry well.
- Cut 3 shallow slits through fish skin, about 3 inches apart, on each side of fish using sharp knife.
- Mix flour in a bowl, with spices.
- Sprinkle fish with flour, until fully covered, wipe off excess.
- Heat oil on high heat, deep fry fish remove paper towel paper to absorb excess oil
- Serve fish with pepper and spices sauce.

Chef Osama

More Fish Recipes:

Tunisian Fish Tagine
Fish tagine
Moroccan spiced fish with ginger mash
Moroccan Swordfish
Easy fish tagine
Pan-fried fish with tabouli

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Tunisian Fish Tagine Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tunisian Fish Tagine Recipe. Enjoy tasty & easy  tagine recipes and learn how to make Tunisian Fish Tagine.  

Cook Time: 50 min
Yield: serves 4

Ingredients

4 teaspoons cumin seeds
2 fresh red chiles
5 tablespoons olive oil
700 g (1 lb 6 oz) potatoes, peeled and cut into 1 cm (1/2") cubes
1 1/2 teaspoons tumeric
2 medium onions, sliced into thin rings
1 stalk celery, finely chopped
4 Kaffir lime leaves, optional
2 teaspoons paprika
a pinch of saffron threads infused in 1 1/2 tablespoons warm water
4 x 150-170 g (5-6 oz) fish steaks, cod or hapuku
salt and pepper
2 x 400 g (14 oz) cans Italian tomatoes, pureed and sieved (about 2 cups)
large handful of cilantro to garnish

Directions

Toast the cumin seeds in a dry pan for 2-3 minutes over low heat. Grind to a powder in a mortar and pestle or in a spice grinder and set aside.

Seed the chilies and cut into julienne strips.

Place half of the olive oil in one large frypan and half in a nonstick pan with a lid. Put the potato into the nonstick pan. Add the tumeric and fry, tossing and turning the potatoes.

At the same time in the other pan, fry the onion and celery, stirring occasionally. When the onion begins to soften, add the garlic, lime leaves, chiles, cumin, paprika and saffron. Cook for a further 2-3 minutes, then season lightly with salt and pepper and turn off the heat. Leave in the pan while the potatoes finish cooking.

As soon as the potatoes are cooked, season the fish steaks with salt and pepper and put them on top of the potatoes. Spoon the onion mixture over and around the steaks and pour over the tomatoes. Bring to boil over a medium-high heat, immediately lower it and cover. Cook gently for 7-10 minutes or until the fish is just cooked. Taste and season.

Serve in large warmed bowl, sprinkled with cilantro

Recipe courtesy Everyday Epicurean by Catherine Bell (Ten Speed Press, 2000); Photograph by Kieran Scott 

More Tunisian Recipes

Lamb salad with tzatziki
Vegetable tagine with chickpeas & raisins
Harissa lamb with chickpeas and parsley
Tunisian Couscous
Harissa
Lentil Soup 

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Fish tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fish tagine Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Fish tagine.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 Spanish onions, halved, thinly sliced
1 small (200g) orange sweet potato, halved lengthways, sliced
1 red capsicum, seeded, thickly sliced
2 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1kg thick, firm white-fleshed fish fillets (snapper or blue eye), cut into 2cm pieces
2 tomatoes, cut into wedges
2 cups (400g) couscous
1/2 cup (40g) flaked almonds, roasted
1 clove garlic, crushed
2 tsp finely grated lemon rind
1 cup coarsely chopped coriander

Method

1. Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.
  
2. Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.
  
3. Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.

Source
Notebook: - July 2006, Page 121
Recipe by Michelle Noerianto

More Moroccan Tagine Recipes:

Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe

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Moroccan spiced fish with ginger mash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan spiced fish with ginger mash recipe. Enjoy quick & easy recipes and learn how to make Moroccan spiced fish with ginger mash.

Spice up white fish fillets with a flavoured butter and serve with fluffy sweet potato mash

Easy recipe
Serves 2

Preparation time 10 mins
Cook time 20 mins
Gluten-free, Low-fat

Ingredients

2 large sweet potatoes , peeled and cut into chunks
2 tsp butter , softened
1 garlic clove , crushed
0.5-1 tsp harissa (Belazu is good)
zest 1 lemon
small handful coriander , most chopped, rest left whole
fingertip-size piece fresh root ginger , finely grated
2 skinless white fish fillets (look for sustainably caught)

Method

1. Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.

2. Place the fish in a roasting tin, season, then spread half the flavoured butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.

Nutrition per serving

445 kcalories, protein 36g, carbohydrate 65g, fat 7 g, saturated fat 3g, fibre 0g, sugar 17g, salt 0.67 g

Good Food magazine, November 2008.

Similar recipes:

Easy fish tagine recipe
Fried Fish (SAMAK MAQLI)
Turkish Fish Kebab
Spiced almond fish with fattoush
Frike with Fish Stew Recipe
Samak Bil Taratur (Baked fish with Tahini Sauce) 

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Moroccan Swordfish Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Swordfish Recipe. Enjoy the Moroccan Cuisine and learn how to make easy & healthy dish of Moroccan Swordfish. 

Ingredients (serves 4)

1 tsp saffron threads
2 tomatoes, peeled, seeded, thinly sliced
1 red capsicum, roasted, peeled, seeded, thinly sliced
1 yellow capsicum, roasted, peeled, seeded, thinly sliced
1 tsp ground coriander
1/2 tsp ground cumin
1 small red chilli, seeded, thinly sliced
2 large garlic cloves, crushed
150ml extra virgin olive oil, plus extra to brush
20ml (1 tbs) lemon juice
4 (about 150g each) swordfish fillets
1 tbs chopped fresh mint
1 tbs chopped fresh coriander

Method

1. Place saffron threads in a bowl with two tablespoons of warm water and set aside for five minutes.

2. Place tomato, capsicum, coriander, cumin, chilli, garlic, oil, lemon juice and saffron and its soaking liquid in a pan. Heat gently through.

3. Preheat a chargrill or non-stick frying pan to high. Season the fish, brush with oil and fry for 1-2 minutes (the centre should remain rare).

4. Place on serving plates, add the herbs to the sauce and divide the sauce between the plates.

Source
delicious. - January 2003, Page 68
Recipe by Valli Little

More Fish Recipes...
Easy fish tagine recipe 
Moroccan Fish Tagine 
Baked Fish Filet Essaouira Style 

Moroccan Baked Fish

Grilled Salmon 

Samak Bil Taratur (Baked fish with Tahini Sauce)

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Easy fish tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy fish tagine recipe. Enjoy tasty Moroccan food and learn how to make Easy fish tagine.

Go a long way towards your five-a-day with this healthy, veg-packed fish pie recipe.

Serves 4
Takes 15 minutes to make, 25-30 minutes to cook, plus marinating

Ingredients

4 x 150g sustainably sourced skinless cod fillets
500g waxy new potatoes
4 garlic cloves, chopped
3 tbsp olive oil
2 green peppers, sliced
1 yellow pepper, sliced
5 tomatoes, roughly chopped
100ml vegetable stock
100g pitted green olives
Lemon wedges and fresh coriander, to garnish

For the marinade

2 tsp ground cumin
1 tsp ground coriander
4 tbsp lemon juice
2 large garlic cloves
1 small bunch fresh coriander
1 tsp salt

Method

1. Whizz the marinade ingredients in a mini food processor or grind in a mortar and pestle until smooth. Rub half over the cod, cover and chill for between 20 minutes and an hour.
2. Meanwhile, boil the potatoes in a pan of salted water until tender, drain, then cut in half lengthways.
3. In a shallow casserole over a low heat, fry the garlic in the oil for 1-2 minutes. Add the peppers and cook for 5 minutes, then add the tomatoes and cook for a further 2 minutes. Stir in the remaining marinade and the vegetable stock. Season well.
4. Place the potatoes in a big non-stick frying pan with a lid. Top with half the tomato mixture, then with the fish, then add the remaining tomato mixture. Scatter over the olives, cover and cook over a medium-high heat for 10-12 minutes until the fish is just cooked through. Garnish with lemon wedges and coriander to serve.

Nutritional info

Per serving: 377kcals, 14.8g fat (2.3g saturated), 33.6g protein, 30.7g carbs, 10.1g sugar, 2.2g salt 

Delicious magazine

Lebanese Fish Tagine Recipe - Moroccan Fish Tagine -

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Spiced almond fish with fattoush recipe - How to make Spiced almond fish with fattoush

The lebanese recipes blog invites you to try Spiced almond fish with fattoush. Enjoy Lebanese cooking and learn how to make spiced almond fish with fattoush.

Ingredients (serves 4)
1/3 cup flaked almonds, finely chopped
1/4 cup dukkah with almonds (see note)
1 teaspoon finely grated lemon rind
4 (150g each) salmon fillets, skin removed, cut into 5cm pieces
vegetable oil, for shallow-frying

Fattoush
1 large Lebanese bread round
2 medium tomatoes, roughly chopped
1 Lebanese cucumber, chopped
1/2 small red onion, halved, thinly sliced
1 cup fresh flat-leaf parsley leaves
2 tablespoons olive oil
2 tablespoons lemon juice

Method

1. Combine almonds, dukkah and lemon rind on a plate. Press fish in mixture to coat. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook fish for 2 to 3 minutes for medium or until cooked to your liking.
2. Meanwhile, make fattoush Grill bread until browned and crisp. Break into bitesized pieces. Combine tomato, cucumber, onion, parsley, olive oil and lemon juice in a bowl. Add bread. Toss to combine.
3. Serve fish with fattoush.

Notes
Dukkah is an Egyptian spice blend made with roasted nuts, seeds and spices. You can find it in the spices aisle of larger supermarkets.

Source
Super Food Ideas - March 2009, Page 50 - Recipe by Cathie Lonnie

Pan-fried fish with tabouli - lebanese broiled fish (samak mashwi) - lebanese fattoush

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Pan-fried fish with tabouli

Homemade tabouli topped with omega-3-rich fish? Smart, healthy weeknight eating doesn't get better.

Preparation Time 20 - 40 minutes
Cooking Time 5 minutes

Ingredients (serves 4)
170g (1 cup) burghul
2 large vine ripened tomatoes, quartered, deseeded, finely chopped
1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
1/4 cup chopped fresh continental parsley
1/4 cup chopped fresh mint
6 shallots, ends trimmed, pale section only, finely chopped
2 tbs fresh lemon juice
2 tsp olive oil
1/2 tsp ground cinnamon
olive oil, extra, to grease
4 (about 150g each) firm white fish fillets (such as ling)
2 lemons, halved

Method
1. Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl.

2. Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper.

3. Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised.

4. Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.

Source
Good Taste - January 2008, Page 43
Recipe by Chrissy Freer

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Smoked fish cakes with poached eggs

A low-fat supper dish with a great smoked fish flavour.

Easy
Preparation and cooking times
Prep 25 35 mins
Cook 8 mins
Low-fat, Super healthy

Ingredients
250g potatoes , such as King edward, peeled (halved if large)
300g smoked haddock
100g button mushrooms , thinly sliced
1 tbsp chopped fresh parsley
1-2 tbsp plain flour
2-3 tbsp sunflower oil
4 medium eggs
cooked frozen peas , to serve

Method

1. Put the potatoes into a pan of boiling water and boil for 10 minutes until tender but still firm. Lay the haddock flesh side down on top of the potatoes in the pan, cover and simmer gently for 4-5 minutes or until just cooked. Remove the fish and roughly flake the flesh, discarding the skin and bones. Drain and roughly mash the potatoes, and season.

2. Dry-fry the mushrooms in a non-stick pan until golden. In a bowl mix the mash, mushrooms, fish and parsley. Leave to cool.

3. With floured hands, shape the mixture into four fish cakes. Heat the oil in a non-stick pan and fry gently for 6-8 minutes until cooked through and golden, turning once during frying. At the same time, poach the eggs. Top the fish cakes with the eggs and serve with cooked peas.

Nutrition per serving

247 kcalories, protein 23g, carbohydrate 14g, fat 12 g, saturated fat 2g, fibre 1g, salt 1.64 g

Recipe from Good Food magazine, February 2002.

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PAN FRIED FISH with EXTRA VIRGIN OLIVE OIL

Select fillets of your favorite fish. Blue cod, Orange roughy, English Hake and Turbot are good

Lightly flour the fillets and season with salt and pepper to taste.
Pan fry in olive oil until cooked and golden brown on both sides [Remember the Canadian Rule for cooking fish: 10 minutes total for each inch in depth of the fish at its deepest point. This holds for any cooking method and is fail safe]

Transfer to a plate garnished with watercress and thin lemon slices. Pour plenty of Oriwa extra virgin olive oil over the fish and scatter with lemon zest.
Serve with crusty bread and your favourite white wine

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Istanbul Rice with Shrimps Recipe

Delicious, easy and healthy Turkish dish - Istanbul Rice with Shrimps Recipe.

Ingredients

2 tablespoons vegetable oil
1 medium onion or 150 g, sliced
350 g peeled shrimps, cleaned
1 medium green bell pepper or 150 g, sliced
1 medium yellow bell pepper or 150 g, sliced
1 medium red bell pepper or 150 g, sliced
1 medium carrot or 150 g, cut into thin slices
1 tin canned green peas or 450 g, drained
2 bay leaves
3 cubes MAGGI® Chicken Less Salt Bouillon
3½ cups water or 875 ml
2 cups basmati rice or 400 g

Preparation

Heat vegetable oil in a pot and sauté onion slices for 3 minutes or until they become tender. Add shrimps and sauté for another 3 minutes.

Add green bell pepper, yellow bell pepper and red bell pepper. Stir then add carrot slices, green peas, bay leaves, MAGGI® Chicken Less Salt Bouillon cubes and water. Bring to boil.

Add the rice and stir then cover and let it cook on low heat for 20-25 minutes or until it is cooked.

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Baked Potatoes with Shrimps Recipe

If you like shrimp and baked potatoes, then this delicious recipe is for you.

Ingredients - Serves 6

12 medium potatoes or 3 kg
2 tablespoons vegetable oil
1 medium onion, finely chopped
1½ cups mushrooms, sliced
750 g peeled shrimps, small size
1½ cups milk, fresh
2 cubes MAGGI® Chicken Bouillon
½ cup fresh dill, finely chopped
½ teaspoon ground black pepper
1½ tablespoons corn flour, diluted in 2 tablespoons of water

Preparation

Wrap each potato with aluminum foil, and bake them in a 220°C preheated oven for 45 minutes or until they are well done.

Meanwhile, heat oil in pan, fry onions for 3 minutes. Add mushrooms and cook for another 3 minutes.

Add shrimps, milk, MAGGI® Chicken Bouillon cubes, dill and black pepper. Cook for 3 minutes.

Add diluted corn flour and mix well. Cook for another 2 minutes or until the sauce thickens. Remove sauce from heat and set aside.

Unwrap the potatoes, make a cross cut in the top of the potatoes, apart the potatoes from both sides to make holes in each one.

Spoon some of the shrimps mixture in each hole and serve immediately.

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Frike with Fish Stew Recipe

Enjoy Lebanese food and cooking recipes - Frike with Fish Stew - healthy Lebanese main dish which is easy to make.

Preparation time : 25 minutes
Cooking time : 35 minutes
Serves 5

Ingredients

2 tablespoons vegetable oil
1 small onion or 100 g, chopped
3 tablespoons coriander leaves, chopped
½ cup frike or 80 g, washed and drained
1 medium tomato or 150 g, peeled and diced
3 tablespoons tomato paste
4 cups water or 1000 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
1 medium carrot or 150 g, cut into medium cubes
1 tin artichoke bottoms or 240 g, drained and cut into quarters
350 g white fish fillets, cut into large cubes
¼ teaspoon seven spices

Preparation

Heat oil in a saucepan and sauté onion for 3 minutes or until they become tender. Add coriander and stir for seconds.

Add the frike, tomato and tomato paste and stir for 3 minutes or until tomato is tender.

Add water and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and simmer for 10 minutes.

Add carrot and artichoke bottoms. Bring to boil. Simmer for 10 minutes then add the fish cubes and cook for 6 minutes or until all ingredients are cooked.

Season with the spices. Stir gently and serve.

Cooking tips : Add more water to the stew if needed.

Nutrition Information:

Fats : 6.40 g
Protein : 17.00 g
Carbohydrate : 23.00 g
Energy : 221.00 Kcal

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Moroccan Baked Fish

How to make a classic Moroccan recipe: Baked fish with Charmoula, a delicious Moroccan marinade.

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Shrimp with Red Pepper Sauce - Moroccan recipe

Learn how to make a delicious Moroccan shrimp dish with red pepper sauce. Great video recipe with clear cooking instructions.

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Lebanese Grilled Fish Kofta in Spicy Sauce Recipe

Tasty and delicious Lebanese recipe of Grilled Fish Kofta in Spicy Sauce. Enjoy Lebanese cooking with your family.

Preparation time 25 minutes
Cooking time 25 minutes

Ingredients

700 g white fish fillets, skinned and minced
1 small onion or 70 g, chopped
½ cup fresh parsley or 40 g, chopped
¼ teaspoon ground black pepper
1 tablespoon olive oil
For the spicy sauce:

1 small onion or 70 g, sliced
2 cloves garlic, round slices
3 tablespoons coriander leaves, chopped
1 medium green bell pepper or 150 g, sliced
¼ teaspoon white ground pepper
¼ teaspoon ground cinnamon
¼ teaspoon chili powder
¼ teaspoon ground cumin
100 g mushrooms, cleaned and cut into quarters
1 medium tomato or 150 g, diced
1 sachet MAGGI® Bolognaise Mix
3 cups water or 750 ml

Preparation

Put minced fish in a bowl and mix with onions, parsley and black pepper powder.

Divide the mixture into 12 equal portions and shape them into finger shape using your hands. Grill the fish finger with olive oil on medium heat for 5-6 minutes from all sides until is cooked. Set aside.

In a saucepan combine onion, garlic, coriander, green capsicum, spices, mushrooms, tomatoes, MAGGI® Bolognaise Mix and water. Cook over medium heat till boiling then simmer on low heat for 10 minutes.

Gently add cooked fish kofta fingers to the sauce. Simmer on low heat for another 5 minutes then serve.

Serving tips : This dish can be served with mashed potatoes or steamed rice.

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Mediterranean salmon fillet

Salmon stuffed with Mediterranean flavours, this light, healthy spring lunch is made to share with friends

Easy - Serves 6 - Prep 20 mins - Cook 20 mins - Heart healthy - Good source of omega-3 oils

Ingredients

• 1 whole salmon fillet , about 800g, skin-on and well trimmed (organic farmed salmon is best)
• 9 marinated sundried tomatoes , halved
• 18 black olives , preferably Niçoise, pitted
• 18 basil leaves
• 3 tbsp olive oil

Method

• Heat oven to 200C/fan 180C/gas 6. Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.
• Take a piece of sun-dried tomato and an olive and, using a basil leaf as a wrapper, roll up into a tight little parcel. Each parcel should be just big enough to plug into one of the holes.
• As you roll each parcel, stuff them into the holes until they are all filled.
• Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked. Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordon's tips, below).

Try - Use up the spare salmon

The salmon left over from coring the fillet can be used for making fishcakes or fish pie. You could also make a tartare by finely chopping the salmon and mixing with lemon juice, olive oil, chopped shallot and seasoning, then serving with toast.

At the fish counter

Ask your fishmonger for a well-trimmed piece of salmon, cut from the middle of the fillet, so it is a uniform size, and make sure the salmon is 'pin-boned'. Before preparing the fish, stroke the surface to feel for stray bones. If you find any, pull them out with tweezers.

Know-how: Out of the oven

To transfer the fish from the roasting tray to a platter, loosen the fillet by drawing a palette knife between the fish and the foil, then use a palette knife and a fish slice to lift onto the platter. Don't worry if some of the skin stays stuck to the foil.

Vary the flavour

Lots of flavours can be used to 'stud' the salmon. Try wrapping slices of grilled red pepper, garlic slivers and pieces of anchovy in the basil leaves instead of the sun-dried tomatoes and olives.

Eat it cold the next day

The flavour of the dish is best when it is served lukewarm, but it is also delicious cold if made the day before. If you do make it ahead, chill the salmon on its serving platter and serve with a lemony mayonnaise rather than the olive dressing.

Nutrition Per serving

322 kcalories, protein 27g, carbohydrate 2g, fat 23 g, saturated fat 4g, fibre 1g, salt 0.51 g

Recipe from Good Food magazine, April 2008.

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Lebanese Fish Tagine Recipe

Delicious Lebanese recipe. Try the Lebanese way of cooking fish tagine, it's tasty and easy.

Ingredients

• 700 g hammour, fillets cut into small steaks
• 300 g sesame paste
• ½ cup lemon juice or 125 ml
• 1¾ cups water or 435 ml
• 2 tablespoons olive oil
• 1 large onion or 200 g, sliced
• ½ cup water or 125 ml, additional quantity
• 2 cubes MAGGI® Vegetable Bouillon
• Pinch of chili powder
• Pinch of ground cumin

Preparation

• Place the fish fillet in a baking tray and bake in a preheated oven at 250°C for 10-15 minutes or until fish is cooked (season with salt and pepper and some of olive oil). Remove and set aside.
• Meanwhile, In a bowl combine and whisk sesame paste, lemon juice and water and whisk well until mixture is smooth then set aside.
• Warm olive oil in a medium saucepan and sauté onion for 5 minutes or until yellow golden color then add the additional water. Bring to boil and simmer until water is almost evaporated.
• Add the prepared sesame sauce over and the MAGGI® Vegetable Bouillon cubes and cook while stirring constantly over a medium heat until it boils then simmer for 5 minutes and remove from heat.
• Place the cooked fish fillet in a large plate and pour the sauce over and serve with white rice.

Serving tips : Garnish the top with red chili powder, toasted pine seeds and chopped parsley.

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Grilled fish with potato & spring onion crush

Easy and delicious Grilled fish with potato & spring onion crush. A healthy supper dish.

Ingredients

• 450g baby new potatoes
• 50g butter
• 1 bunch sliced spring onions
• 4 fillets of firm white fish
• garnish with watercress and serve with mayonnaise

Preparation

• Cook the new potatoes in boiling salted water for 12 minutes until just tender and drain.
• Melt the butter in a pan and cook the sliced spring onions for 3-4 minutes until soft.
• Lay the 4 fish fillets on a buttered tray, skin side up. Brush with melted butter and grill for 8-10 minutes until the skin is crisp and the fish is tender.
• Crush the potatoes and spring onions lightly. Divide the mixture between four warm plates and top with the fish. Garnish with watercress and serve with mayonnaise.

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