Sea Bass “Yakhni”

Name: Sea Bass “Yakhni”
Yield: Serves 4
Ingredients: 2 sea bass, filleted (8 fillets); salt and freshly ground black pepper; juice of 2 lemons; 2 cloves garlic, finely chopped; 1 pound tomatoes, peeled, seeded and finely chopped; 1 tablespoon tomato concentrate; ¼ teaspoon powdered cumin seed; pilaff rice; 4 tablespoons olive oil; 1 large Spanish onion, finely chopped; 2 bay leaves; 4-6 tablespoons finely chopped parsley; 4 tablespoons finely chopped celery leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2 sea bass, filleted (8 fillets)
juice of 2 lemons
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Fish course
Pescatarian
Gluten-free

Method

Combine lemon juice, salt, freshly ground black pepper and powdered cumin in a bowl, and marinate fish fillets in the mixture for at least 1 hour, turning fillets occasionally.

Yakhni Sauce

Heat oil in a shallow pan and sauté onion until transparent. Add bay leaves and finely chopped parsley, celery leaves and garlic, and simmer until vegetables beg