Sayadeya Fish Tagen
(Egyptian Fish Tagine) Recipe

Origin: Egypt Period: Traditional

Ingredients:

4 sea bass fillets (about 200g each)
200g onions, finely chopped
350g fresh tomatoes (weighed after peeling and de-seedeing) blanded to a paste
2 tbsp tomato purée
35g fresh coriander (cilantro), chopped
35g fresh dill, chopped
1 green bell pepper, de-seeded and very finely chopped
3 tbsp flour
salt, black pepper, ground cumin and ground coriander seeds, to taste
3 garlic cloves, minced
juice of 2 lemons
60ml olive oil
oil for frying

Sayadeya Fish Tagen
(Egyptian Fish Tagine) Preparation:

Method:

Combine the oil, lemon juice, salt, black pepper, cumin and ground coriander seeds in a bowl then whisk-in the flour and add 1 clove of garlic. Add the fish fillets to this mixture and set aside to marinate for about 20 minutes.

Lay the fish in a baking dish and pour the marinade over the top. Cover and bake for 10 minutes in an oven pre-heated to 170°C.

In the meantime, add a little oil to a tagine or flame-proof casserole and use to fry the onion, green bell pepper and remaining garlic and cook for about 6 minutes, or until the onion is soft. At his point add the fresh tomato paste and the tomato purée and season with black pepper, ground cumin and ground coriander seeds. Simmer gently for 5 minutes then stir-in the herbs.

Remove half the tomato mixture from the tagine (or casserole). Lay the fish mixture on top of the remaining tomato mix and top with the tomato mix you just removed. Cover with the lid and allow to cook gently for about 15 minutes, or until the fish is cooked through.

Serve hot on a bed of buttered white rice.

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