Hut bil karfas (Baked fish and celery)

Hut bil karfas (Baked fish and celery)

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:

Ready for the oven

Basa, marinading

The marinade

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

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.