Thursday, October 1, 2009

Samak Kamounieh (Baked Fish with Cumin)

I was told this recipe comes from Egypt. It is simple, easy to prepare , and doesn't require any special ingredients as you probably have all the necessary ingredients on hand. Samak Kamounieh is traditionally served with plain basmati rice and vegetables as a side dish.



4Tbsp. olive oil

3 onions, thinly sliced

2 garlic cloves, crushed

1 tsp. cumin

2Tbsp.tomatoe paste

1 tsp. salt

1/4 tsp. pepper

1 1/4 c water

2 lb. cod or other firm white fish fillets

3 tomatoes, thinly sliced

  1. Heat half the oil in a pan then add the onions, garlic, and cumin.Saute until brown.

  2. Stir in the tomatoe puree,half the salt,pepper,and water and cook until most of the water has evaporated and the mixture has thickened.

  3. Place fish in a greased ovenproof dish.

  4. Sprinkle the remaining salt and tomato/cumin sauce over fish.

  5. Arrange the tomatoe slices over the top of the fish and sprinkle with remaining oil.

  6. Cover fish with foil and bake at 350F for 20 minutes.Check liquid if too dry add a little more.

  7. Remove foil cover and cook for 20 minutes more.
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