Christmas on the Nile

Roasted Fish with Herbs and Tomatoes
Samak Fee al Forn bi Tomatum
4 Servings
If you cannot find fresh sea bass or red mullet for this recipe, use whatever fresh, whole white fish you can find. When purchasing fresh fish, check to make sure their eyes are clear. Next, ask to smell the fish. If the fish has an ammonia, or ?fishy? smell to it, it?s not fresh. Fish should smell like the ocean or sea.

Ingredients:

2 teaspoons dried coriander
4 cloves garlic, chopped
Juice of 1 lemon
2 teaspoons cumin
1 whole (2 to 3 pound) sea bass or red mullet, scaled and cleaned
2 tablespoons olive oil
6 ripe tomatoes, sliced
1 yellow onion, thinly sliced
1 lemon, thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped
Salt
Freshly ground black pepper


Preheat the oven to 425F degrees.
In a small bowl, mix coriander, garlic cloves, lemon juice, and cumin to combine.
Make 4 equally spaced diagonal slash marks on both sides of the fish.
Spread the spice and garlic mixture in the cavity and in the slits of the fish.
Oil a baking dish with olive oil. Place fish in the dish and turn to coat in the oil.
Scatter tomatoes and onion around the sides of the fish.
Place lemon and herbs inside the fish cavity.
Season with salt and freshly ground pepper to taste.
Bake for 30 minutes, or until fish is opaque and cooked through.
When the fish is thoroughly cut, it should flake easily. Serve warm with lemon slices.