This Alexandrian recipe is enjoyed in every Egyptian household. Other than its delicious taste, it brings back a lot of vivid childhood memories. I use local fish types but you can really use any fish available in your country. My favorites are Salmon, Tuna, Snapper and Swordfish. The recipe goes really well with brown rice, Tahini salad and green salad.
2 cups cilantro
2 cups parsley
8 garlic cloves
6 sun dried tomatoes
3 tbsp ground cumin
1 tbsp sweet smoked paprika
1½ tsp ground hot chilli
¼ cup fresh lemon juice
1 cup extra virgin olive oil
2 whole fish (approximately 1 kg)
GUIDE / INSTRUCTIONS
In a food processor, combine the cilantro, parsley, garlic, sun-dried tomatoes, cumin, paprika, ground hot chili, and lemon juice.
Add salt as preferred and pulse to form a paste. Scrape the sides of the bowl to remove any stuck ingredients.
Slowly add ½ cup of olive oil.
Preheat the oven to 220 degrees (Celsius).
Scale and gut the fish. I like to leave the heads on, but you do not have to if you do not like it. Rinse it with excessive water and wipe dry.
Place the fish on the cutting board. Using a sharp knife, cut four deep slits (5 cm-long each) into both sides of the fish.
Rub the fish all over with olive oil, then season generously with salt.
Rub the seasoning paste on both sides of the fish and make sure the paste gets into the slits.
Place the fish on a baking tray and roast it in the oven for approximately 30 minutes, or until cooked through.
Transfer the fish to a platter. Cut the lemon into 2 halves and squeeze it all over the fish. Feel free to drizzle a little more olive oil. Serve warm!
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