Mérou, Sauce Rouge

Grouper with a Red Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

This Algerian recipe, compared with Tunisian ones for the same fish, seems to show more Spanish influence.


  • 6 steaks of mérou (grouper, ff.), 1 kg ( lb) in all


Pour the olive oil into a casserole. Cover the bottom with a layer of slices of peeled and seeded tomato. Put the fish steaks on this bed, with the garlic and chopped red pepper. Season; cover with the remaining tomato slices; season again, adding the coriander; pour the paprika-laced olive oil over all. Cook over a high heat for 5 minutes, then lower the heat, cover, and cook gently for 30 min