Fried fish fillet with a side of stewed tomatoes (Iahnieh bandora) and fried potatoes (Mfarakeh batatas)

Name: Fried fish fillet with a side of stewed tomatoes (Iahnieh bandora) and fried potatoes (Mfarakeh batatas)
Ingredients: For the fried fish: 1 kg fish fillet; spices for fish (cloves; coriander; cardamom; ginger; cinnamon; bay leaves; pepper); juice of one lemon; salt to taste; 4 tablespoons flour; 1/2 cup olive oil; For the stewed tomatoes: 6 medium-sized tomatoes; 2 peppers of different colors (green; orange); 1 small onion; 1 teaspoon Vegeta; 4 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; For the fried potatoes: 3 large potatoes; 1 medium onion; spices for potatoes (pepper; cinnamon; ginger; cloves); 1 teaspoon sweet paprika; 1/2 cup corn oil; 4 tablespoons olive oil; 1/2 teaspoon salt.

Over - Fried fish fillet with a side of stewed tomatoes (Iahnieh bandora) and fried potatoes (Mfarakeh batatas) by Celia C. - Recipia

It's a perfect day to prepare a delicious recipe for fried fish fillet, accompanied by a side of stewed tomatoes (Iahnieh bandora) and fried potatoes (Mfarakeh batatas). This combination is not only tasty but also an excellent choice for fasting days with a fish allowance. Let's discover together how to prepare this savory dish, step by step! Total preparation time: 1 hour Marinating time: 3-4 hours Number of servings: 4 Ingredients For the fried fish: - 1 kg fish fillet (preferably white fish, such as cod or sea bream) - Fish spices: 1/2 teaspoon ground cloves, 1/2 teaspoon coriander, 1/2 teaspoon cardamom, 1/2 teaspoon ginger, 1/2 teaspoon cinnamon, 2 bay leaves, 1/2 teaspoon black pepper - Juice of one lemon - Salt to taste - 4 tablespoons flour - 1/2 cup olive oil For the stewed tomatoes (Iahnieh bandora): - 6 medium-sized tomatoes - 2 peppers of different colors (green and orange) - 1 small onion - 1 teaspoon Vegeta (or a preferred spice mix) - 4 tablespoons olive oil - 1/2 teaspoon salt - 1/2 teaspoon ground pepper For the fried potatoes (Mfarakeh batatas): - 3 large potatoes - 1 medium onion - Potato spices: 1/2 teaspoon pepper, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cloves - 1 teaspoon sweet paprika - 1/2 cup corn oil - 4 tablespoons olive oil - 1/2 teaspoon salt Preparation Step 1: Marinating the fish We start by preparing the fish fillet. Wash it well with cold water and drain it. Cut it into larger slices, suitable for frying. Place them in a tray and sprinkle with salt, the fish spices (cloves, coriander, cardamom, ginger, cinnamon, bay leaves, and pepper), and drizzle with lemon juice. Cover the tray and let the fish marinate in the refrigerator for 3-4 hours. This step is essential to allow the flavors to penetrate the meat, resulting in a tastier and more aromatic fish. Practical tips: - If you want to intensify the flavor, you can also add some fresh dill. - Make sure the fish is well dried before coating it with flour to achieve a crispy crust. Step 2: Preparing the stewed tomatoes Meanwhile, we take care of the tomato side dish. Blanch the tomatoes in hot water for 2-3 minutes, then peel them and cut them into large pieces. In a pan, heat 4 tablespoons of olive oil and add the chopped onion and pepper. Sauté for about 5 minutes until they become translucent. Add the chopped tomatoes, Vegeta, salt, and pepper. Simmer on low heat for 15 minutes, stirring occasionally. The tomatoes will release their juices and turn into a delicious sauce. Tricks: - You can also add some green olives or capers for a more intense flavor. - Fresh or dried oregano can be added for extra aroma. Step 3: Preparing the fried potatoes Peel the potatoes and cut them into cubes of about 1 cm. In a pan, heat 1/2 cup of corn oil and 4 tablespoons of olive oil. Add the chopped onion and sauté until golden. Then, add the potatoes, spices (pepper, cinnamon, ginger, cloves), and sweet paprika. Cook over medium heat, stirring occasionally, until the potatoes are fried and golden, about 15-20 minutes. Serving suggestion: For added flavor, you can sprinkle some freshly chopped parsley over the fried potatoes before serving. Step 4: Frying the fish After the fish has marinated, take it out of the refrigerator and coat it with flour, ensuring it is evenly covered. In a separate pan, heat the olive oil over medium heat. Fry the fish fillets on each side for 4-5 minutes, or until they are golden and crispy. Be careful not to overcrowd the pan to allow each fillet to fry evenly. Finalization and serving For serving, arrange the fried fish fillets on plates alongside the stewed tomatoes and fried potatoes. You can add green olives and a fresh parsley salad to complete the dish. Personal note This recipe is not just a meal, but an experience. I recommend preparing it together with loved ones, turning each step into a pleasant memory. Share your cooking stories and the joy of savoring the final dish! Nutritional information This meal is rich in protein due to the fish, while the tomatoes and potatoes add essential fiber, vitamins, and minerals. It is a balanced choice, perfect for a healthy dinner. Frequently asked questions 1. Can I use another type of fish? Absolutely! You can use any type of fish you prefer, but make sure it is fresh for optimal flavor. 2. How can I make this recipe spicier? Add finely chopped hot pepper to the tomato sauce or spicy seasonings to the fish mix. 3. Can I prepare the tomatoes in advance? Certainly! The stewed tomatoes can be made a day ahead and stored in the refrigerator. Reheat before serving. 4. What drinks pair well with this dish? A cold lemonade or a dry white wine are excellent options that complement the flavor of the fish. I hope you try this recipe and enjoy every bite! Bon appétit!

Fried fish fillet with a side of stewed tomatoes (Iahnieh bandora) and fried potatoes (Mfarakeh batatas)

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