Name: Roasted Fish on a Bed of Lemon Sand Tomatoes With Tahini Sauce
Yield: Serves Four
Cuisine: Iranian
Ingredients: salt and ground black pepper; 3 preserved lemons or 1 fresh lemon; plenty of fresh herbs, such as bay leaves, thyme and rosemary; 90 ml/6 tbsp olive oil; extra herbs, to garnish; 1 garlic clove, crushed; 1 whole fish, about 1.1 kg/2½ lb, scaled and cleaned; 45 ml/3 tbsp finely chopped fresh parsley or coriander (cilantro); 1 mild onion, sliced; 10 ml/2 tsp harissa sauce; 6 plum tomatoes, sliced; 75 ml/3 fl oz/⅓ cup light tahini; juice of 1 lemon; 4 garlic cloves, sliced; 10 ml/2 tsp ground cumin; 10 ml/2 tsp coriander seeds

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Known as masgouf, a whole roasted fish sitting on a bed of lemon and tomato is a favourite of the Jews of Iraqi heritage. Tahini sauce served alongside is an Israeli-Middle Eastern twist.

Ingredients

1 whole fish, about 1.1 kg/2½ lb, scaled and cleaned
10

Method

Preheat the oven to 200°C/400°F/Gas 6. Grease the base and sides of a large shallow ovenproof dish or roasting pan.
Slash the fish diagonally on both sides with a sharp knife. Finely crush the coriander seeds, cumin and garlic with a mortar and pestle.

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Roasted Fish on a Bed of Lemon Sand Tomatoes With Tahini Sauce

Ingredients

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