Grilled Fish
A simple grilled fish recipe based on seasoning and grilling over fire or direct heat.
A simple grilled fish recipe cooked over heat with seasonings.
Like basic grilled whole fish or fish fillets.
Grill gently so the fish stays moist and does not break apart.
Ingredients
- Lefrik fish (each fish weighs 600 - 700 g) Fish
- Sliced potatoes Potatoes
- 100 g Butter
- Salt Salt
- Black pepper Black pepper
- Fresh thyme Fresh thyme
- Garlic Garlic
- Olive oil Olive oil
- Lemon juice Lemon juice
- Ground coriander Ground coriander
- Paprika Red pepper
- 200 ml Ashta
- Cheddar Cheddar
- Cumin Cumin
- Half a small onion Onion
- Tomato Tomato
- Arugula Arugula
- Sumac Sumac
- Mentioned as an alternative to butter for the potatoes Oil
- One fish or three fish, depending on the tray Fish of the "Lefrik," "Shabb," or "Frik" type
- Mentioned indirectly in talk about the sauce/dip, not confirmed as an ingredient Water
- Fresh thyme or any type of thyme Rosemary
- Coriander Coriander
- A cube of butter, and 50 g underneath and 50 g on top Butter
- Lemon Lemon
Instructions
- Preheat the oven to high heat from above and below, and prepare an oven tray greased with butter.
- Cut the potatoes into slices and arrange them in the oven tray.
- Add the butter over the potatoes; part or all of it may be replaced with oil, as mentioned in the instructions.
- Season the potatoes in the oven tray with salt, black pepper, garlic, and fresh thyme, then place them in the oven until cooked through and browned.
- Season the fish in a bowl, or directly before placing it in the oven tray, with salt, black pepper, ground coriander, paprika, and olive oil.
- For the lemon and garlic tray, place the potatoes and fish in the oven tray, then add lemon juice, garlic, butter, and olive oil over them. Bake until the fish is cooked and the potatoes are browned.
- For the ashta tray, arrange the seasoned potatoes in the oven tray, then place the fish on top. Add garlic, fresh thyme, ashta, and cheddar, then place the tray in the oven until the cheese melts and the fish is cooked.
- Prepare the dipping sauce in a small bowl with cumin, olive oil, garlic, and a pinch of salt.
- Prepare the salad in a bowl with half a small onion, tomato, tira, arugula, and sorrel, then season it with sumac, olive oil, salt, and lemon.
- Serve the fish tray hot, directly from the oven, with the sauce and salad.