Fish in tomato and garlic sauce

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; 5 garlic cloves, peeled and crushed; salt and ground black pepper, to taste; juice of 1 lemon; 2 large fish such as sea bream (about 1½ kg/3 lb 5 oz), scaled, gutted and cleaned; ½ preserved lemon, finely chopped; 1 green pepper, cored, deseeded and diced

Poisson à la kerkennaise

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

Africa
Tunisia
Carthage
Fish course
Preserve
Pescatarian
Gluten-free
Mediterranean
North Africa

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