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This speciality comes from Egypt
and is as delicious as it unusual.
Ingredients
- red mullet - 4, small
- hazelnuts and pine nuts - 75g/3
oz/¾ cup, chopped
- oil - 45ml/3 tbsp
- tomatoes - 3-4, sliced
- fish stock - 250g/8fl oz/1 cup
- fresh parsley - 45-60g/3-4 tbsp
- onion - 1, large, finely chopped
- black pepper and salt
- new potatoes or rice, and
vegetables or salad - to serve
- parsley sprigs - to garnish
Method
- Preheat the oven to
190˚C/375˚F/Gas 5. Heat 30ml/2 tbsp of oil in a frying pan and fry
the fish (two at a tine until it crisp on both sides)
- Heat the remaining oil in a
large saucepan or flameproof casseroles and fry the onion for 3-4
minutes until golden.
- Add the chopped hazelnuts and
pine nuts and stir fry for few minutes.
- Stir in the tomatoes, cook for
few minutes and add the stock, parsley, and seasoning then simmer
for 10-15 minutes, stirring occasionally.
- Put the fish in an ovenproof
dish and spoon the sauce over. Bake in the oven for 20 minutes
until the fish is cooked through and flakes easily if pierced with
fork.
- Serve the fish at once
accompanied by vegetables or salad and new potatoes or rice.
Serves 4.
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