Name: Fish in tomato and garlic sauce (Poisson à la kerkennaise)
Yield: Serves 8
Cuisine: Tunisian
Ingredients: 750 g (1 lb 1 oz) tomatoes; 4–5 tbsp olive oil; ½ preserved lemon, finely chopped; juice of 1 lemon; salt and ground black pepper, to taste; 2 large fish such as sea bream (about 1½ kg/3 lb 5 oz), scaled, gutted and cleaned; 1 green pepper, cored, deseeded and diced; 5 garlic cloves, peeled and crushed

Preparation info

Serves
8

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This is an easy but striking main course with a wonderful array of flavours. Its success depends on the freshness of the fish, so only choose those with really sparkling eyes and firm glossy scales.

Ingredients

750 g (1 lb 1 oz) tomatoes
4–5

Method

Preheat the oven to 220°C/425°F/Gas mark 7.
Make a cross at the base of each tomato and plunge them into boiling water for 30 seconds. Transfer to cold water. Drain and remove the loosened skins. Cut the flesh into chunks.
Heat