Trust me, there's fish under there! |
I based this recipe upon one I found on the blog of an interesting guy named Mark Tanner. He learned to cook many Sudani dishes while staying in Khartoum, and the flavors in this dish just sounded so fresh, a lovely blend of sweet and savory.
Here's how I made it.
2-3
Tbsp oil
2
onions, sliced into rings
3-4
garlic cloves, minced
1
tsp salt
2
Tbsp tomato paste
2
tsp ground coriander
2
tsp cumin seeds
1
Tbsp dried cilantro
Cracked
pepper, to taste
2
bell peppers, sliced into rings
2
tomatoes, sliced
4-6
pieces fish (about 6-8 oz. each of perch, cod, haddock, etc.)
1
medium sweet potato, thinly sliced
1
carrot, thinly sliced
1
lemon
½ cup
golden raisins
½ cup
dried apricots, cut into quarters
Preheat
oven to 375°. Heat the oil over medium-high heat in a large, oven-safe,
high-sided plan. Sauté the onions for a couple minutes, then add the garlic and
salt. When the onions are slightly browned, add the tomato paste, coriander,
cumin seeds, cilantro and cracked pepper. Juice half the lemon into the pan and
stir to blend.
Once
the base is nicely combined and seasoned to your liking, layer the remaining
ingredients in the pan. Start with the potato and carrots, then top with the
fish, bell pepper rings and tomato slices. Sprinkle the golden raisins and
apricots over the top.
Cover
and transfer the pan to the oven and bake until the fish cooked, approximately
15 minutes. Serve one fish piece per person, with wedges from the remaining
half of the lemon.
Cook’s
Note: According to the author of the original recipe, this dish is best served
with a pasta bake, but I prefer a lighter meal.
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