Seriously, we are adding it to our weekly meal plan, it's that good! Let me share it with you!
Kousbariya-A Lebanese fish baked in a tomato-cilantro sauce
OK, seeing it in a picture makes it look a bit scary, but from my mouth to G_d's ear it is good!
Want to try it yourself?
Here's the recipe (page 259)
2 pounds firm-textured white fish (I used cod)a little flour for dusting the fish1/4 cup olive oil1 medium onion, halved and thinly sliced1 garlic clove, chopped3 very ripe tomatoes, seeded and chopped (I used one 28oz can of diced tomatoes)1 tablespoon ground Cumin1 cup minced cilantrosalt and pepper to taste
Cut the fish into serving size pieces about 1 inch thick. Lightly dust the fish pieces with flour. Heat 2 tablespoons of the olive oil in a heavy saute pan over medium to high heat and, when it is almost smoking, add the pieces of fish. /saute the fish, a few pieces at a time, for 2 or 3 minutes to a side.Then dig in!
When all the fish is done, discard the frying fat, wipe the pan clean. Add the remaining 2 tablespoons of oil to the pan and over medium-low heat gently saute the onion and garlic until soft but not brown-about 10-15 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given off their juices and started to thicken-about 10 minutes. Stir in the cumin and cilantro. Taste for seasoning and add salt and pepper if necessary.
Preheat the oven to 350 degrees. Arrange the fish pieces in a shallow baking or gratin dish and cover them with sauce. Bake for about 20 minutes or until the fish is thoroughly cooked and the sauce is bubbling.
As a side my husband made Bruschetta on French bread that I baked yesterday. All ingredients from our garden...can't get any fresher!