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Baked Fish with Tomato and Harissa

Updated February 23, 2016
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Cookbook

The Spice Bible

Published by Stewart, Tabori & Chang

Serves4

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationmain course

Equipmentbaking/gratin dish

Mealdinner

Taste and Texturegarlicky, herby, rich, savory, spiced

Ingredients

  • 2 pounds 4 ounces whole white-fleshed fish, such as snapper, scaled and cleaned
  • 3 garlic cloves, crushed
  • 3 teaspoons harissa, or to taste
  • 2 tablespoons olive oil
  • 1 lemon, thinly sliced
  • 1 red onion, thinly sliced
  • 2 large firm, ripe tomatoes, sliced
  • 4 thyme sprigs

Instructions

Preheat the oven to 400°F. Lightly grease a large baking dish. Make three diagonal cuts on each side of the fish through the thickest part of the flesh to ensure even cooking.

Combine the garlic, harissa, and olive oil in a small dish. Put 2 teaspoons of the harissa mixture in the fish cavity and spread the remainder over both sides of the fish, rubbing it into the slits. Place two lemon slices in the cavity of the fish.

Arrange the onion slices in a layer on the baking dish. Top with the tomato slices, thyme, and remaining lemon slices. Place the fish on top and bake, uncovered, for about 25–30 minutes, or until the flesh is opaque. Transfer the onion and tomato to a serving dish. Place the fish on top and season with salt.

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