Hut bil karfas (Baked fish and celery): Difference between revisions
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|PrepTime = 1 hour, 15 minutes | |PrepTime = 1 hour, 15 minutes | ||
|CookTime = 45 minutes | |CookTime = 45 minutes | ||
|Image = [[Image:Hut bil karfas (Baked fish and celery) recipe.jpg | |Image = [[Image:Hut bil karfas (Baked fish and celery) recipe.jpg|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. | ||
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* 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. | ||
* Lay the [[Fish|fish]] on a plate and [[Marinate|marinate]] for 1 hour. | * Lay the [[Fish|fish]] on a plate and [[Marinate|marinate]] for 1 hour. | ||
<gallery widths=250px perrow=5> | |||
Image:Hut bil karfas (Baked fish and celery) ready to bake.jpg|Ready for the oven | |||
Image:Hut bil karfas (Baked fish and celery) marinading.jpg|[[Basa]], marinading | |||
Image:Marinade for Hut bil karfas (Baked fish and celery) recipe.jpg|The [[marinade]] | |||
</gallery> | |||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Arrange the [[Celery|celery]] in a single layer in a greased [[Baking|baking]] dish. | | Arrange the [[Celery|celery]] in a single layer in a greased [[Baking|baking]] dish. | ||
Revision as of 18:57, 12 November 2020
| Hut bil karfas (Baked fish and celery) | |
|---|---|
_recipe.jpg) |
| 0/10 for presentation! | |
| Servings: | Serves 6 - for less see [[Talk:Hut_bil_karfas_(Baked_fish_and_celery)#Quantities for 2 |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 |
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.
_ready_to_bake.jpg)
_marinading.jpg)
_recipe.jpg)
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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