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Parve
Easy
3 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Simply delicious. Feel good when you serve this very healthful dish to your family: it’s high in protein, low in fat, and has seasoning with a real kick to it. You can use fish of your choice, for example, bass, tilapia, snapper, etc. I gave you a cooking option and a baking one. Both are equally palatable. Serve with mashed potatoes, rice, or couscous. Recipe by Brynie Greisman.
1 and 1/3 cups water
1/2 teaspoon salt
scant 1/4 teaspoon Pereg Turmeric (optional)
large handful of fresh parsley, chopped
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
a few drops of hot sauce
3 white, boneless fish fillets
1 and 1/2 teaspoons hickory smoked paprika
a generous shake of grilled fish spice (optional)
2 tablespoons Bartenura Olive Oil
salt, to taste
In a large, deep frying pan, mix together water, salt, and turmeric if desired. Add the parsley, garlic, and hot sauce. Heat over medium flame.
Meanwhile, prepare the fish fillets. Combine paprika, fish spice, olive oil, and salt in a small bowl to form a paste. Smear on top of the fish.
Carefully place fish in the skillet. Cook over medium-high heat, covered, for 10 minutes. Uncover and cook 15 minutes more, basting occasionally.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place parsley and garlic on the bottom of a pan. I add some chopped onion here and sometimes I add very finely chopped red pepper and sun-dried tomatoes.
Smear fish with spices, as above. Place on veggies and bake for 15 minutes.
Turn oven up to grill and grill fish for about five minutes or until it starts to look crispy. You can put the veggies on top now (sans the parsley) to grill them, too.
Photography: Lisa Monahan. Food Styling: Chanie Nayman.
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