Name: Egyptian Baked Fish and Vegetables



Yield: 4 servings

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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