865
INGREDIENTS |
- 4 pieces Mediterranean sea bass (500 g each)
- 50 ml olive oil
- 150 g sliced fresh lemon
- 4 bay leaves
- Salt & white pepper (to taste)
- 2 g smoked paprika (optional)
Beiruti Sauce
- 600 g tomato, diced
- 150 g onion, finely chopped
- 5 cloves garlic, crushed
- 1/2 bundle of coriander, chopped
- 1 green chili, finely chopped
- 1 red chili, finely chopped
- 100 ml olive oil
- 1 tbs. dry coriander
- Salt & white pepper (to taste)
To decorate
- Roasted pine nuts
- Fresh coriander
- Red bell pepper confit
PREPARATION |
- Clean the fish and empty its cavity, removing the skin and keep the tail. Wash and dry but do not scratch the skin.
- Season with salt and spices inside the fish.
- Put the lemon slices and bay leaves inside the hole and brush with oil.
- Wrap the fish with aluminum foil and bake at 200°C for 30 minutes or until it feels soft when touched with fingers.
- Using a small pot and over medium heat, fry the onion and garlic until the color turns into light brown. Add the dry coriander and the chilies, cook for 5 minutes.
- Add the tomatoes and chopped fresh coriander and keep simmering for another 10 minutes. Add salt and pepper, turn off the heat.
- Lay the fish on a serving platter, top with Beiruti sauce and decorate with roasted pine nuts, fresh coriander and red bell-pepper confit.
RECIPES BY RABIH FOUANY
