200°C · 15-30 minAllergens
Gluten
Sesamzaad
Sulfiet
VisStewed Fish in Spicy Tomato Sauce
This spicy fish dish comes from the Sephardic Jewish cuisine. Smadar, who worked with us as a chef for a while, let me taste this dish. Her father regularly prepares it on Friday evenings for Shabbat. I stew the firm white fish in a spicy tomato sauce filled with herbs and spices like paprika and fresh coriander, which give this dish its distinctive flavour. On the side, I make pearl couscous that I briefly toast for extra flavour, along with a finely chopped, typically Israeli salad. Refreshingly delicious with za'atar and lemon juice.
Fresh hake fillet, tomatoes, red and yellow bell pepper, cucumber, cherry tomatoes, white and red onion, garlic, red chilli, lemon, fresh coriander and parsley, chilli powder, Hungarian paprika, turmeric, za'atar (sesame, oregano, mint, sumac, turmeric, salt), pearl couscous (wheat flour), organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, sesamzaad, sulfiet, vis.
Microwave
Heat the fish in tomato sauce and pearl couscous loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the fish in tomato sauce and pearl couscous covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
