Name: Egyptian Baked Fish and Vegetables

Ingredients:

• 1 pound fish filets
• juice of one lemon
• 1 teaspoon cumin
• 1 teaspoon herb & garlic seasoning
• 5 small carrots, diced
• 2 celery stalks, chopped
• 3 red potatoes, peeled and diced
• 1 onion sliced thinly
• 1 tbl olive oil
• 1/2 tomato sliced thinly
• 4 garlic cloves, halved lengthwise

Instructions:

• Parboil carrots and celery 2 minutes
• Add potatoes and cook 5 more minutes
• Drain vegetables
• Lightly fry onion in olive oil
• Combine carrots, celery, potatoes, onion and garlic cloves
• Put fish in baking pan and cover with mixture of lemon juice, cumin, and seasoning
• Arrange vegetable mixture around the fish
• Cover fish with tomato slices
• Bake in middle of oven for 22 minutes at 400º F (or 30 minutes at 350º F)

Comments: Lots of chopping involved
12/03/2011. Chopped the vegetables more coursely and used flounder. Served with Moroccan-Style Carrots so I could have used less vegetables.
5/23/2015 - I used catfish fillets. In place of herb & garlic seasoning, I used 1 teaspoon garlic powder, 1 teaspoon thyme, and 1 teaspoon oregano. I skipped the celery. Original recipe has 2 diced tomatoes to be added to the fried onion and cooked for 6 minutes, It also has only 1 potato and a teaspoon of unspecified mixed spices. In the cookbook, the only spices listed for fish are cumin and mastic.

Source: Loosely based on "Egyptian Cooking: A Practical Guide", by Samia Abdennour, page 69

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