Mrs Bissli
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 Sun, Jan 04 2015, 5:58 pm
Not from the said cookbook but here's my recipe. I tend to serve them room temp as a part of first course on Shabbat or for weekday dinner.
- fillets of fish (either white fish like cod or haddock, though salmon would work.
I use 1 fillet per person for main course, 1/2 for appetiser)
- 1/2 tab of matbucha (ok. I cheat)
- harissa (optional)
- 1/2 pickled lemons, finely chopped
- 2 thin stalks of salad onions, finely chopped, or 1/4 red onions, finely chopped
- a handful chopped coriander leaves
1. Line non-metallic baking dish with baking paper (easier to clean skins)
Lay fish fillets, sprinkle very lightly with salt & pepper.
2. mix matbucha, harissa, picked lemons and onions, spread over fish
sprinkle coriander leaves on top.
3. Bake in a pre-heated 180C oven for about 30min or till the fish is cooked but
still moist. Do not use foil to cover.
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