Hut bil karfas (Baked fish and celery): Difference between revisions
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|description=This spicy fish recipe from Algeria can be made with any firm, white fish fillets. | |||
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[[Image:Hut bil karfas (Baked fish and celery) marinading.jpg|thumb|300px|right|[[Basa]], marinading]] | [[Image:Hut bil karfas (Baked fish and celery) marinading.jpg|thumb|300px|right|[[Basa]], marinading]] | ||
[[Image:Marinade for Hut bil karfas (Baked fish and celery) recipe.jpg|thumb|300px|right|The [[marinade]]]] | [[Image:Marinade for Hut bil karfas (Baked fish and celery) recipe.jpg|thumb|300px|right|The [[marinade]]]] | ||
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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. | ||
===Ingredients=== | ===Ingredients=== | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
Revision as of 18:19, 18 March 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: | 1 hour |
| Prep. time: | 15 minutes plus 1 hour marinading |
| 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
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
- Pre-heat 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.