Algerian Baked Fish

Name: Algerian Baked Fish
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Algérie
Ingredients: 1400 g whole sea bream, gutted and scaled; 700 g peeled potatoes; 500 g crushed tomatoes; 200 g peeled onion; 200 g deseeded bell peppers; 12 g peeled garlic; 40 g olive oil; 50 ml lemon juice; 3 g ground cumin; 3 g sweet paprika; 6 g salt; 200 ml water

Baked fish is prepared on a bed of vegetables. This version uses a whole sea bream, potatoes, and a lemon and spice marinade.

Ingredients

1400 g whole sea bream, gutted and scaled
700 g peeled potatoes
500 g crushed tomatoes
200 g peeled onion
200 g deseeded bell peppers
12 g peeled garlic
40 g olive oil
50 ml lemon juice
3 g ground cumin
3 g sweet paprika
6 g salt
200 ml water

Preparation

Preheat the oven to 190 °C. Slice the potatoes thinly and arrange them with the onion in a large dish.

Mix garlic, cumin, paprika, salt, lemon juice, and oil. Spread half of this mixture over the vegetables with the 200 ml of water.

Bake the potatoes for 20 minutes. Add tomatoes and bell peppers, then place the gutted and scaled sea bream on the bed of vegetables.

Brush the fish with the remaining mixture and bake for another 25 to 35 minutes depending on its thickness. The flesh should reach 63 °C at its thickest point, away from the bone.

Check that the potatoes are tender. Fillet the fish, remove the bones, and divide the flesh into four portions with the vegetables. The edible yield of the whole fish remains to be measured.