Hut bil karfas (Baked fish and celery)

This spicy fish recipe from Algeria can be made with any firm, white fish fillets.

Hut bil karfas (Baked fish and celery)

Could look better!
Servings:	Serves 6 - for less see the comments page
Calories per serving:	395
Ready in:	2 hours
Prep. time:	1 hour, 15 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

Best recipe review 0 from 10 for presentation 5/5 10 from 10 for taste! Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 450 g celery, cut into 5 cm pieces
• Garlic to taste, crushed
• Seasoning
• 2 teaspoons paprika
• 1 teaspoon cumin
• Pinch of saffron, ground
• 1 teaspoon or more of Cayenne pepper
• 45 ml olive oil
• 1.8 kg bream or sea bass fillets
• The juice of 1 lemon
• 340 g tomatoes, peeled and chopped
• 1 tablespoon parsley, finely chopped

Mise en place

• Preheat the oven to 190° C (375° F - gas 5).
• Mix the garlic, salt, spices and oil in a small bowl.
• Cut slashes in the fish and rub the mixture into the fish, pressing well into the slashes.
• Lay the fish on a plate and marinate for 1 hour.

• 

  Ready for the oven

• 

  Basa, marinading

• 

  The marinade

Method

1. Arrange the celery in a single layer in a greased baking dish.
2. Place the fish on the celery.
3. Cover with the tomatoes, lemon juice and parsley.
4. Cover with foil and bake for 30 minutes.
5. Remove foil and bake for a further 15 minutes.

Serving suggestions

Serve with salad and/or pickles.

We had this with pitta breads and the delicious Oyi namulh (Korean cucumber salad). The dish has quite a lot of liquid, which we discarded, a unusual dish, but very tasty.

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