Mediterranean white fish shakshuka
Spain on a Fork · ♥ 1K likes · 18.2K views · 7 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a large frying pan over medium heat with the olive oil.
- 1 whole onion
- 4 cloves garlic
- 1 whole red bell pepper
- 1 whole green bell pepper
Finely chop the onion and the red and green bell peppers and roughly chop the garlic.
Add the chopped vegetables, mix to coat and saute about 5 minutes until lightly sauteed and the onions are translucent.
- 4 g sweet smoked Spanish paprika
- 2 g ground cumin
Add the paprika and cumin and mix in quickly so the paprika does not turn bitter.
- 2 can diced tomatoes
- 80 g pitted and sliced kalamata olives
- sea salt
- freshly cracked black pepper
- white sugar
Add the two cans of diced tomatoes and the sliced kalamata olives, season with salt and pepper and mix.
- 2 g dried cilantro
- 1½ g ground turmeric
- ½ g dried dill
- ½ g crushed red pepper flakes
Mix the dried cilantro, turmeric, dill and red pepper flakes in a shallow bowl.
- sea salt
- freshly cracked black pepper
Rub the spice mix over the fillets all around and season both sides with sea salt and black pepper.
- fresh lemon juice
Lay the fish in the sauce in a single layer, flip each piece to coat, cover and simmer 6 to 8 minutes until just cooked through and flaky.
- chopped cilantro
Off the heat, squeeze fresh lemon juice over the fish and top with chopped cilantro.
Lemon and cilantro finish