Fish Hara with Arugula Salad

Ingredients

• 3 fish weighing 2 kg Fish
• 1.5 tsp Salt
• tsp Cumin
• 2 tsp Dried coriander
• tsp Sweet paprika
• 100 ml Olive oil
• juice of 2 lemons Lemon juice
• 100 ml Olive oil for the spicy fish sauce
• 1 large onion Large onion
• 6 cloves Garlic
• tbsp Tomato paste
• tbsp Pepper paste
• 1/2 tsp Salt for the spicy fish sauce
• 1/2 tsp Black pepper
• 4 medium tomatoes Tomatoes
• 4 peppers Red and green peppers
• 1 bunch Bunch of arugula
• 2 tomatoes Tomatoes for the arugula salad
• 3 mushrooms Fresh mushrooms
• 1/2 Small onion
• 6 olives Olives
• a pinch Sumac
• juice of 1/2 lemon Lemon juice for the arugula salad
• 3 tbsp Olive oil for the arugula salad
• 1/4 tsp Salt for the arugula salad
• cut small Potatoes
• 2 sheets Butter
• for soaking and washing the arugula Water

Instructions

1. Clean the fish and make two slits in each fish so the marinade can penetrate inside.
2. In a bowl, mix the salt, cumin, dried coriander, sweet paprika, olive oil, and lemon juice.
3. In the same bowl, season the fish with the mixture and rub well.
4. Place lemon slices inside the fish with fresh coriander, if available. Small-cut potatoes can be added to the baking tray.
5. Wrap the fish in parchment paper in the baking tray, then bake in the oven.
6. Preheat the oven to 200 degrees, with top and bottom heat.
7. Place the baking tray in the middle of the oven for 20 to 25 minutes.
8. In a frying pan, heat the olive oil with the sliced garlic over medium heat until the garlic softens.
9. In the same frying pan, add the tomato paste and pepper paste with the salt and black pepper, then stir the ingredients so they lightly sauté.
10. In the same frying pan, add the chopped tomatoes and cook until the sauce thickens.
11. In the same frying pan, add the sliced green and red peppers and leave for about 2 minutes, then turn off the heat.
12. Remove the baking tray from the oven and pour the spicy fish sauce over the fish.
13. Return the baking tray to the oven for a quarter of an hour, until it dries on top.
14. For the salad, wash the arugula and soak it in water, then lift it out from the top to remove the dirt.
15. For the salad, dry the arugula well on kitchen towels.
16. For the salad, tear the arugula by hand rather than cutting it with a knife.
17. For the salad, roughly chop the tomatoes.
18. For the salad, slice the mushrooms thinly.
19. For the salad, cut the small onion into julienne.
20. For the salad, add the olives if using.
21. For the salad, sprinkle with sumac.
22. For the salad, add the lemon juice, olive oil, and salt last.
23. Serve the fish with the arugula salad.