Oven-Baked Fish

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