A Lebanese way with fish which i found in ” Arabesque” by Claudia Roden. You can use turmeric instead of saffron if you like.
Ingredients
- 4 x400g whole sea bream
- sea salt and black pepper
- 2 tbsps extra virgin olive oil
- 1 lemon
RICE:
- 6 tbsps extra virgin olive oil
- 1/2 tsp saffron powder or threads
- 300 g long grain rice
- 550 ml boiling water
- salt and black pepper
- 2 medium onions peeled and sliced
- 75 g pine nuts
Servings:
Instructions
- Start with the rice. Heat 2 tbsps of the oil in a pan, stir in the saffron and add the rice. Stir well until the rice has a transparent yellow glow.
- Add the boiling water, season with salt and pepper then cover and simmer over a low heat, undisturbed for 10-20 minutes until the rice is tender and the water absorbed. Now stir in another 2 tbsps of the oil.
- Fry the onions in the remaining 2 tbsps of oil, stirring occasionally until brown. Add the pine nuts and stir until lightly coloured.
- Make 2-3 slashes about 0.75 cm deep in the thickest part of the fish. Put them side by side in a baking dish and season with salt and pepper. Rub generously with the oil. Bake in an oven preheated to 220c, Gas 7 for 15 minutes.
- Serve the fish with lemon quarters and the rice separately, shaped in a mound and garnished with the pine nuts and onions.
Share this Recipe
Powered byWP Ultimate Recipe