Mediterranean Cold Fish with Tomatoes

Name: Mediterranean Cold Fish with Tomatoes
Yield: Serves Four
Cuisine: Greek
Ingredients: 60 ml/4 tbsp extra virgin olive oil, or sunflower oil; 15 ml/1 tbsp tomato purée (paste); 900 g/2 lb red mullet or snapper; 2 onions, sliced; 1 green (bell) pepper, seeded and sliced; 1 red (bell) pepper, seeded and sliced; 5–6 tomatoes, peeled and sliced; 400 g/14 oz can tomatoes; 15–20 green and black olives; 5 ml/1 tsp paprika; 30 ml/2 tbsp chopped fresh parsley; 30 ml/2 tbsp lemon juice; 60 ml/4 tbsp fish stock or water; 3 garlic cloves, crushed; bread and salad, to serve; salt and ground black pepper

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

From Turkey and Greece to North Africa and Israel, fish is often cooked with tomatoes then cooled and eaten at cool room temperature. This makes a terrific Shabbat Lunch.

Ingredients

60 ml/4 tbsp extra virgin olive oil, or sunflower oil
900 g/

Europe
Asia
Turkey
Greece
Israel
Fish course
Lunch
Pescatarian
Mediterranean

Method

Heat half the oil in a large roasting pan and fry the fish on both sides until golden brown. Remove from the pan, cover and keep warm.
Heat the remaining oil in the pan and fry the onions for 2–3 minutes. Add the peppers and cook for