For all the Fish lovers out there I bring a unique Mediterranean Shakshuka Fish fillet recipe. A hat-trick of fish recipes happening here. No rocket science but just an easy fish fillet recipe in which the Spiced fish fillets are cooked in a sauce of fresh tomatoes and peppers. A one-pot dinner that comes together in 30 minutes!
I have made Shakshuka with eggs before and –eggs poached in a sauce of fresh tomatoes, peppers and spices which is quite popular but for people in the Mediterranean, Shakshuka is a cooking method not limited to eggs and they have seafood Shakshuka too. I love the play of colour in my food and the bright sauce surrounding the pink Rio Nilo fish fillets is a feast for the eyes. This time it wasn’t the pale Basa.
This dish is light, yet makes a great dinner and is best served with flavoured rice or your favourite roti, bread or pita.
If you want to serve this fish fillet with green pea’s rice, make the rice according to this recipe…..Mutter Pulao or Green Peas rice
Recipe for Mediterranean Shakshuka Fish Fillet Recipe
3 fish fillets
2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp turmeric
1 large onion, chopped
8 garlic cloves, chopped
1-2 jalapeno peppers, chopped
5 medium ripe tomatoes, blanched and pureed or diced
1 lime juice
1/2 cup water
Salt to taste and pepper
1/2 cup chopped fresh cilantro for garnish
1 tbsp chopped fresh mint leaves for garnish
Make the green pea’s rice according to this recipe.
In a large, deep pan heat 2 tbsp. olive oil. Sauté the onions for 2 minutes then add the garlic and jalapeno. I did not chop the peppers as my grandson was going to eat the fish. Cook on medium-high, until onions are fragrant and golden in colour. Do not brown them.
Now add the tomatoes and the spices, lime juice, water, salt and pepper. Stir to combine. Bring to a high simmer, and then turn down the heat. Cover and cook the tomato mixture for 10 more minutes; stirring occasionally.
Season the fish fillets with salt and pepper and coat on both sides.
Gently place the fish fillets in the tomato mixture, so that they are nestled snugly. Cook on medium-high and then reduce the heat to simmer. Cover and cook for another 10 minutes until the fish are cooked through and are flaky. Check with a fork if it is done or what. Add some crumbled cheese for more taste.
Remove Mediterranean Shakshuka Fish Fillet from heat and garnish with the fresh cilantro and mint leaves. Serve immediately with rice or roti.
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