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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Saloona is Iraqi sweet and sour fish, a beautiful balance of bold spices, tangy lemon, and a touch of sweetness. I added my own twist to this dish with Tuscanini capers in brine for an extra lemony kick.
This dish is close to my heart and full of flavor, perfect for Shabbat or any special gathering.
3 pounds cod fillets
1 sweet onion, thinly sliced using a mandoline
5 Roma tomatoes, thinly sliced
4 tablespoons Tuscanini Capers in Brine
1 teaspoon salt
1/2 teaspoon ground pepper
1 heaping teaspoon curry powder
1 teaspoon paprika
1 teaspoon garlic powder
1 heaping tablespoon Tuscanini Tomato Paste
1 tablespoon light brown sugar
juice of 1/2 lemon or 1 and 1/2 tablespoon Tuscanini Lemon Juice
1/3 cup Tuscanini Extra Virgin Olive Oil
1/2 teaspoon flaky salt, such as Tuscanini
Preheat your oven to 420 degrees Fahrenheit (220 degrees Celsius).
Combine all the seasoning ingredients in a small bowl and mix well.
In an oven-safe pan lined with Gefen Parchment Paper, place the cod fillets.
Spread the seasoning mixture evenly over the fish.
Layer the sliced onions and tomatoes on top.
Sprinkle the capers over everything.
Cover with wet parchment paper and bake for 20 minutes.
Remove the cover, switch the oven to convection broil at 450 degrees Fahrenheit, and broil for 10 minutes until the tomatoes begin to crisp.
Garnish with flaky salt, parsley, and chives.
Sponsored by Tuscanini
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So good! Made with pollock
Absolutely delicious.
We’re so happy that you loved it!