How to make Oven Baked Fish With Spicy Harissa -
Pomfrets stuffed with a spicy sauce and baked over a bed of colourful vegetables
This recipe has featured on the show Khanakhazana.
Main Ingredients : Pomfret (पापलेट), Yellow capsicum (पीली शिमला मिर्च )
Cuisine : Moroccan
Course : Main Course Seafood
For more recipes related to Oven Baked Fish With Spicy Harissa checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Sayyadiah Prawn Stew Prawn Sukke Fish in Dill and Tomato Sauce
Oven Baked Fish With Spicy Harissa Recipe Card
Tajins and pastillas are true symbols of Moroccan food. Moroccan cuisine has retained its traditionalism. In a broad sense Moroccan food is a part of Mediterranean cuisine. Various influences like Arabs, Moors can be traced in their food. The food here largely depends on seasonal and local produce.
The people are diet conscious and give a lot of importance to the use of fresh vegetables like carrots, cabbage, eggplant, pumpkin, zucchini, onions, peppers etc. which not only add a lot of colour but also plenty of nutrients to the dishes. They also use plenty of lentils and beans whereas meat is used in moderation. They do use plenty of Atlantic fish and seafood. Perhaps it is a result of the country having the longest coastline among other Arab countries.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Oven Baked Fish With Spicy Harissa Recipe
Pomfret 2
Yellow capsicum seeded and chopped 1 medium
Green capsicum seeded and chopped 1 medium
Red capsicum seeded and chopped 1 medium
French beans chopped 10
Carrot sliced 1 medium
Onion diced 1 medium
Garlic peeled 10 cloves
Babycorns sliced diagonally 4-5
Lemon thinly sliced 1
Olive oil 2 tablespoons
FOR HARISSA PASTE
Whole dry red chillies seeded and soaked
Coriander seeds 1 teaspoon
Caraway seeds (shahi jeera) 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Onion chopped 1 small
Method
Step 1
Place yellow capsicum, green capsicum, red capsicum, French beans, carrot and onion in a baking dish. Add the garlic cloves and babycorns. Place lemon slices on top. Put the red chillies in a mixer. Add coriander seeds, caraway seeds, carom seeds, salt, onion and a little water and grind to a smooth paste. Preheat the oven to 200°C - 225°C. Slit the pomfret from one side without cutting through. Turn the pomfret over and slit it from the opposite side without cutting through.
Step 2
This will create a pocket on either side. Put some of the ground paste in these pockets. Add some of the remaining paste to the vegetables in the baking dish. Sprinkle some salt and one tablespoon of olive oil. Place the stuffed fish over the vegetables. Sprinkle the remaining olive oil over the fish and smear the remaining ground paste on the top. Cover the dish with aluminium foil and place it in the preheated oven. Bake for thirty to thirty five minutes. Serve hot.
Nutrition Info
Calories : 1015 Kcal
Carbohydrates : 79.6 gm
Protein : 87.6 gm
Fat : 38.5 gm
Other : Fiber- 18gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
