This is a recipe for a very popular dish from the Arab Gulf countries.It uses the spice blend Baharat which is very common to this region.In the next blog, I will include the recipe for this arab gulf spice .Dont worry, it uses some spices for which you probably most likely already have on hand.As for the fish, a common feature of Middle-Eastern cooking is that the fish in the recipes are never really specified.As a general rule, people tend to use whatever fish is available in their particular region so like most middle -eastern recipes, just feel free to experiment with what you have on hand and enjoy an authentic arabian gulf meal.
1 1/2 lbs. any white firm flesh fish fillets
2 Tbsp. olive oil
2 medium yellow onions, finely chopped
1 tsp. ground ginger
2 cloves garlic, thinly sliced
1/2 tsp. red chili
1 tsp. turmeric
1 c tomatoes, roughly chopped
2 loomi (dried limes)or zest of 1/2 lemon
1/2 c water
- Preheat oven 350F.Oil a baking dish with the olive oil.Rinse fish and pat dry. Place on baking dish and sprinkle with salt.
- Add remaining ingredients one by one in order. Cover and bake for 45 minutes to 1 hour.
- Serve hot with rice.