Hut bil karfas (Baked fish and celery): Difference between revisions
From Cookipedia
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|Difficulty = 2 | |Difficulty = 2 | ||
|ImageComment = 0/10 for presentation! | |ImageComment = 0/10 for presentation! | ||
|TotalTime = | |TotalTime = 2 hours | ||
|PrepTime = 15 minutes | |PrepTime = 1 hour, 15 minutes | ||
|CookTime = 45 minutes | |CookTime = 45 minutes | ||
|Image = [[Image:Hut bil karfas (Baked fish and celery) recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Hut bil karfas (Baked fish and celery) recipe.jpg|300px|alt=Electus]] | ||
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This spicy [[Fish|fish]] recipe from Algeria can be made with any firm, white fish fillets. | This spicy [[Fish|fish]] recipe from Algeria can be made with any firm, white fish fillets. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 450 g [[Celery|celery]], cut into 5 cm pieces | | 450 g [[Celery|celery]], cut into 5 cm pieces | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* | * Preheat the [[Oven|oven]] to 190° C (375° F - gas 5). | ||
* Mix the [[Garlic|garlic]], [[Salt|salt]], [[Spices|spices]] and [[Oil|oil]] in a small bowl. | * Mix the [[Garlic|garlic]], [[Salt|salt]], [[Spices|spices]] and [[Oil|oil]] in a small bowl. | ||
* Cut slashes in the [[Fish|fish]] and rub the mixture into the fish, pressing well into the slashes. | * Cut slashes in the [[Fish|fish]] and rub the mixture into the fish, pressing well into the slashes. | ||
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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. | 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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[[Category:Recipes|Hut bil karfas (baked fish and celery)]] | [[Category:Recipes|Hut bil karfas (baked fish and celery)]] | ||
[[Category:Algerian recipes|Hut bil karfas (baked fish and celery)]] | [[Category:Algerian recipes|Hut bil karfas (baked fish and celery)]] | ||
Revision as of 10:25, 16 December 2014
| Hut bil karfas (Baked fish and celery) | |
|---|---|
_recipe.jpg) |
| 0/10 for presentation! | |
| Servings: | Serves 6 - for less see the comments page |
| Ready in: | 2 hours |
| Prep. time: | 1 hour, 15 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
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This spicy fish recipe from Algeria can be made with any firm, white fish fillets.
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.
Method
- Arrange the celery in a single layer in a greased baking dish.
- Place the fish on the celery.
- Cover with the tomatoes, lemon juice and parsley.
- Cover with foil and bake for 30 minutes.
- 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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