How to Prepare Delicious Jewish Sephardi spicy Baked Fish with Vegetables-

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, jewish sephardi spicy baked fish with vegetables-. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Jewish Sephardi spicy Baked Fish with Vegetables- is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Jewish Sephardi spicy Baked Fish with Vegetables- is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook jewish sephardi spicy baked fish with vegetables- using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Jewish Sephardi spicy Baked Fish with Vegetables-:

1. Get 1 tablespoon Cumin seeds
2. Prepare 4 cloves garlic
3. Prepare 1 small red chilli roughly chopped
4. Make ready 55 g fresh coriander leaves, stems and roots, chopped 1 tablespoon lemon juice
5. Take 2 tablespoons olive oil
6. Make ready 1/2 kg whole fish such as red snapper, tilapia, Seabass, large trout (scaled)
7. Get 400 g new potatoes sliced
8. Make ready 3 Roma/Plum tomatoes cut in half lengthwise and sliced into 1 cm pieces
9. Take 100 g green olives pitted and halved
10. Get 1/4 cup olive oil

Steps to make Jewish Sephardi spicy Baked Fish with Vegetables-:

1. Dry fry the Cumin seeds in a frying pan over medium heat for about 3 minutes or until fragrant, do not overcook of a spice will become bitter
2. Grind the seeds to a fine powder in mortar and pestle or use a spice grinder
3. Put the ground Cumin, garlic, chilli, coriander, lemon juice and 1 teaspoon of salt in a food processor and process to a smooth paste
4. With the motor still running gradually add the oil
5. Using a sharp knife make 3 or 4 diagonal cuts through the thickest part on both sides of the fish to ensure even cooking
6. Rub the spice mixture over the fish, making sure you cover as completely as possible, cover with plastic wrap and leave to marinate for 30 minutes
7. Preheat the oven to 240°C
8. Put the fish in the centre of a large roasting pan and scatter the potatoes, tomatoes and olives around the fish
9. Pour 460 mL of water and the extra olive oil over the fish and vegetables
10. Bake basting often for 40 minutes or until the fish and vegetables are cooked through

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