RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Fish, Sephardic-Style - pareve
This fish can be as hot and spicy as you want, add a little more curry powder or hot pepper if you wish. My husband called this recipe "The Hot Fish." Original contributor unknown 1 or 2 pound fish (such as trout or whiting) 2 tablespoons oil 1 onion, sliced 1 clove garlic, minced 1/2 bell pepper, sliced (may be red or green) 2 celery stalks, diced 3 tomatoes, chopped or 1 cup sliced canned tomatoes 1 teaspoon dried parsley or 1 tablespoon fresh 2 tablespoons lemon juice 1/2 teaspoon curry powder 1/2 teaspoon salt, or to taste dash of red pepper flakes 1/4 cup water Preheat oven to 350 degrees. Place fish in greased pan. Heat oil in a skillet and add onion and garlic. Cook and stir over medium-high heat until onions start to go limp. Add other ingredients and cook and stir for about 5 minutes. Pour over fish. Bake for about 30 minutes, or until fish flakes easily with a fork. Serves two to four, depending upon amount of fish. Archivist's note: The presence of curry powder and lemon juice suggests this is a personal variation of the many Sephardic fish dishes prepared with combinations of onions, tomatoes, celery, peppers, and parsley. Source: Jewish Communication Network
