Ingredients with Measurements:
- 1 pound of fesikh
- 1 cup of chopped parsley
- 4 cloves of garlic, minced
- 1/4 cup of olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Cutting board
- Chef's knife
- Serving platter
Step-by-step instructions:
1. Soak the fesikh in cold water for 24 hours, changing the water every 6 hours.
2. Remove the fesikh from the water and pat it dry with paper towels.
3. In a large mixing bowl, combine the chopped parsley, minced garlic, olive oil, lemon juice, salt, and pepper.
4. Place the fesikh on a cutting board and score it with a knife.
5. Rub the parsley and garlic mixture all over the fesikh, making sure to get it into the scored areas.
6. Place the fesikh on a serving platter and let it rest for 30 minutes.
7. Preheat the oven to 350°F.
8. Bake the fesikh for 20-25 minutes or until it is cooked through.
9. Remove the fesikh from the oven and let it cool for 5 minutes.
10. Serve the fesikh with lemon wedges and additional parsley for garnish.
- Time:
Preparation time: 24 hours (soaking time) + 15 minutes (preparation time)
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 15g
- Protein: 25g
- Carbohydrates: 2g
- Fiber: 1g
Substitutions for ingredients:
- You can substitute the parsley with cilantro or dill.
- You can substitute the fesikh with any other type of fish.
Variations:
- You can add chopped tomatoes and onions to the parsley and garlic mixture for a more flavorful dish.
Tips and tricks:
- Make sure to change the water every 6 hours when soaking the fesikh to remove any excess salt.
- Score the fesikh to allow the parsley and garlic mixture to penetrate the fish.
- Let the fesikh rest for 30 minutes before baking to allow the flavors to meld together.
Storage instructions:
- Store any leftover fesikh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fesikh, place it in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the fesikh on a bed of lettuce or arugula for a more elegant presentation.
Garnishes:
- Garnish the fesikh with lemon wedges and additional parsley.
Pairings:
- Serve the fesikh with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the fesikh is too salty, soak it in cold water for an additional 6 hours.
Food safety advice:
- Make sure to cook the fesikh to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fesikh is a traditional Egyptian dish that is typically eaten during the springtime.
Flavor profiles:
- The fesikh has a salty and slightly fishy flavor that is balanced by the parsley and garlic mixture.
Serving suggestions:
- Serve the fesikh with lemon wedges and additional parsley for garnish.
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Region: Egyptian