Grilled Fish with a Flavorful Marinade

Ingredients

• 2 fish 2 fish
• 15 cloves 15 cloves garlic
• 1 tablespoon 1 tablespoon salt
• 1 tablespoon 1 tablespoon dried coriander
• 1 tablespoon 1 tablespoon cumin
• 1 tablespoon 1 tablespoon fish seasoning
• ½ teaspoon ½ teaspoon black pepper
• Zest of 1 lemon Zest of 1 lemon
• Grated piece of ginger Grated piece of ginger
• 1 teaspoon 1 teaspoon pepper paste
• As desired Vegetables, as desired
• Olive oil
• Lemon juice
• A little Fresh thyme
• A little Parsley
• A little Water
• Tahini
• A little Lemon juice
• A little Yogurt

Instructions

1. Prepare the vegetables in a baking tray and cut them according to their type as mentioned: onion into slices or rounds, potatoes into large slices, carrots and peppers into French-cut strips, and mushrooms thickly, with fresh thyme leaves if using.
2. Prepare the marinade in a bowl and mix together the garlic, salt, dried coriander, cumin, fish seasoning, black pepper, lemon zest, and pepper paste. Add the ginger if using.
3. Add the lemon juice to the marinade bowl, then add the olive oil and mix well.
4. Spread some of the marinade over the vegetables in the baking tray.
5. Dry the fish well to remove any water before marinating.
6. Make three slashes on both sides of each fish so the marinade can penetrate.
7. Coat the fish inside and out with the marinade, over the vegetables in the baking tray.
8. Cover the baking tray with parchment paper, then aluminum foil.
9. Place the tray in a preheated oven for 35 minutes, until the fish and vegetables are cooked.
10. Remove the tray from the oven, then return it to the oven with top heat only for 12 minutes to brown the surface.
11. Prepare tarator sauce in another bowl by mixing the parsley with salt, lemon juice, and garlic. Then add spices and thin with water; yogurt may be added if needed to reach the desired consistency.
12. Serve the grilled fish hot with the vegetables and tarator sauce.