A popular dish brought to Israel by Moroccan immigrants in the 1950s. It has a great combination of Mediterranean and oriental flavors because of the olive oil, olives, tumeric, curry, and cumin. I collected it from Israel via the Internet in 1994. We find it works well for baking nearly any kind of fish and does a nice presentation for a more formal dinner.

10 min. preparation, 45 min. cooking and baking, for 4

3 tbs olive oil

1 - 1 1/2 lb fish fillets

Northern ocean fish such as flounder, turbot, orange roughy, and even cod or English place are best. (Although cod is so perfect I sort of hate to do this to it when a bit of beer batter is so much tastier and quicker.)

1 tsp salt

1 tsp white pepper

3 onions

2 cloves garlic

1 green pepper

2 tomatoes

1/4 cup chopped parsley

1 lemon

1/2 tsp chili powder

2 tsp salt

1 tsp ground tumeric

1/2 tsp ground celery

1/2 tsp curry powder

1/4 tsp ground cumin

1 pinch ground bay leaf

1-2 oz green olives

1-2 oz black olives

1. thin slice onions, green pepper, unpeeled lemon, and olives, then dice tomatoes

2. peel garlic, cut into 1/4" squares, crush with side of knife, and chop finely

3. saute fish in skillet with olive oil until golden, addding salt and pepper

4. transfer fish with slotted spoon to baking dish suitable for the table

5. glaze the skillet by adding 1/2 cup sherry to the remains from frying the fish, add the onions, garlic, and green pepper and saute

6. add remaining ingredients to skillet and simmer for 20 min.

7. pour sauce from skillet over fish in baking dish and bake for 20 min. at 375 degrees

This page was updated on 4-14-98. If you have queries or comments, email rcarlton@arkansas.net