Oven-Baked Fish

Name: Oven-Baked Fish (Samak Mashwe Bilforn )
Yield: Serves 4
Cuisine: Palestinian
Ingredients: White rice, for serving; 1 tablespoon kosher salt, plus more for seasoning; 1 teaspoon ground turmeric; 1 small Roma tomato, quartered; 1 bunch flat-leaf parsley, leaves and tender stems roughly chopped (about 1½ cups [60 g]; 1½ to 2 pounds [680 to 910 g] whole white fish such as branzino or red snapper, scaled and cleaned (or a 1-pound [455-g] fillet of your choice of fish); Juice of 1 lemon (about ¼ cup [60 ml]); 1 teaspoon ground allspice; ½ yellow onion, roughly chopped (about ½ cup [70 g]); 8 garlic cloves; 2 jalapeños, roughly chopped; 2 teaspoons ground coriander; 2 teaspoons freshly ground black pepper; ¼ cup [60 ml] plus 2 tablespoons olive oil; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 small red bell pepper, roughly chopped

Samak Mashwe Bilforn

Preparation info

Serves
4

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

Kuwait, where I was born, is right on the gulf, so seafood is essential. Plus, there are many Indian and Pakistani immigrants living in Kuwait, and they brought the spices with them. This recipe is a mix of where I lived—the seafood and the people who were experienced with the spices. There are so many ways to cook fish in our culture because for us it’s common to eat seafood every other day. This fish was only in my dreams during the war. Now, inshallah, I can make it every day if I want t

Ingredients

Asia
Palestine
Fish course
Pescatarian
Gluten-free

Ingredients

Method