Ingredients with Measurements:
- 4 fesikh fillets
- 4 artichokes
- 1 lemon, juiced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Sharp knife
- Cutting board
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the artichokes by removing the outer leaves and trimming the stem. Cut the artichokes in half and remove the choke. Cut each half into quarters.
3. In a mixing bowl, combine the artichokes, olive oil, garlic, lemon juice, salt, and pepper. Toss to coat.
4. Place the fesikh fillets in a baking dish and arrange the artichokes around them.
5. Bake for 20-25 minutes or until the fesikh is cooked through and the artichokes are tender.
6. Serve hot with additional lemon wedges, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 15g
Protein: 15g
Substitutions for ingredients:
- Fesikh can be substituted with any white fish fillets.
- Artichokes can be substituted with asparagus or green beans.
Variations:
- Add chopped fresh herbs such as parsley or dill for extra flavor.
- Add sliced onions or cherry tomatoes for more vegetables.
Tips and tricks:
- To remove the choke from the artichoke, use a spoon to scoop it out.
- If the fesikh fillets are too thick, slice them in half horizontally to ensure even cooking.
- Use a baking dish that is large enough to hold the fesikh fillets and artichokes in a single layer.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a large platter with lemon wedges and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or dill.
Pairings:
Serve with a side of rice or roasted potatoes.
Suggested side dishes:
Rice or roasted potatoes.
Troubleshooting advice:
- If the fesikh is not cooked through, return it to the oven for a few more minutes.
- If the artichokes are not tender, cover the baking dish with foil and return it to the oven for a few more minutes.
Food safety advice:
- Make sure the fesikh is cooked to an internal temperature of 145°F.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
Fesikh is a traditional Egyptian dish made from salted and fermented fish. It is typically eaten during the spring festival of Sham El-Nessim.
Flavor profiles:
Salty, tangy, and savory.
Serving suggestions:
Serve hot with a side of rice or roasted potatoes.
Related Categories
Cooking Method: N/A
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Region: Egyptian
Taste: Tangy, Savory, Citrusy, Herbaceous, Salty