BAKED HALIBUT IN EGYPTIAN CILANTRO SAUCE

BAKED HALIBUT IN EGYPTIAN CILANTRO SAUCE image

Categories Fish Bake

Yield 4 Servings

Number Of Ingredients 15

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1 1/2 pounds halibut, cod or sea bass, about 1 inch thick, cut in 4 pieces
1 tablespoon fresh lemon juice
3 tablespoons each: chopped cilantro, extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper
1 onion, chopped
2 large cloves garlic, minced
1/2 green bell pepper, diced
1/4 teaspoon hot red pepper flakes, or to taste
2 canned plum tomatoes, pureed
2 tablespoons tomato paste
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/3 cup water
Cilantro sprigs

Steps:

1 Put fish in a deep plate in one layer. Mix lemon juice with 1 tablespoon of the cilantro, 1 tablespoon of the oil and a pinch of the salt and pepper. Pour over fish; turn to coat both sides. 2 Heat oven to 400 degrees. Heat remaining oil or butter in a skillet. Add onion; cook over medium-low heat until soft but not brown, 5 minutes. Add garlic, green pepper and red pepper flakes; cook 1 minute. Stir in pureed tomatoes, tomato paste, ground coriander and cumin; cook 2 minutes. Stir in water; heat to a simmer. Add remaining chopped cilantro. Adjust seasoning. 3 Lightly oil a baking dish large enough to hold fish in a single layer. Spoon about one third of sauce into dish. Top with fish; sprinkle lightly with remaining salt and pepper to taste. Top with remaining sauce. Cover; bake until fish can just be flaked with a fork in its thickest part, 18-20 minutes. Garnish with cilantro sprigs.