Ingredients with Measurements:
- 2 lbs of white fish fillets (such as cod or haddock)
- 1/4 cup of olive oil
- 1/4 cup of fresh lemon juice
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup of water
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the olive oil, lemon juice, parsley, cilantro, mint, cumin, paprika, salt, and black pepper.
3. Place the fish fillets in a baking dish and pour the herb mixture over them, making sure to coat both sides of the fish.
4. Scatter the sliced onion and minced garlic over the fish.
5. Pour the water into the baking dish, cover with aluminum foil, and bake for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Remove the foil and bake for an additional 5-10 minutes, or until the top of the fish is lightly browned.
7. Serve hot with additional lemon wedges and fresh herbs, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 30g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 350mg
Substitutions for ingredients:
- If fresh herbs are not available, you can use dried herbs instead. Use 1 tablespoon of dried parsley, cilantro, and mint instead of 1/4 cup of fresh herbs.
- You can use any white fish fillets that you prefer, such as tilapia or halibut.
Variations:
- Add sliced bell peppers or tomatoes to the baking dish for additional flavor and color.
- Use lime juice instead of lemon juice for a slightly different flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to coat the fish fillets evenly with the herb mixture for maximum flavor.
- If the fish is not fully cooked after 30 minutes, cover with foil and bake for an additional 5-10 minutes.
- Use a meat thermometer to ensure that the internal temperature of the fish reaches 145°F.
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 the fish on a bed of rice or quinoa, and garnish with additional fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Serve with a side salad or roasted vegetables for a healthy meal.
- Pair with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Steamed broccoli
- Quinoa salad
Troubleshooting advice:
- If the fish is dry, try adding a little more water to the baking dish before covering with foil.
- If the fish is not fully cooked after 30 minutes, cover with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Jalamah-Style Baked Fish is a traditional Middle Eastern dish that is popular in Syria and Lebanon. It is typically made with a variety of fresh herbs and spices, and is often served with rice or other grains.
Flavor profiles:
This dish is flavorful and aromatic, with a combination of fresh herbs, lemon juice, and spices. It has a slightly tangy and savory flavor, with a hint of sweetness from the onions.
Serving suggestions:
Serve hot with additional lemon wedges and fresh herbs, if desired.
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