Mediterranean Cold Fish with Tomatoes

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

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/

Asia
Europe
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