Kurdish Baked Fish Recipes

Steps:

• Preheat the oven to 350°. Oil a shallow ovenproof dish. Heat 4 tbsp of the oil preheated in a pan over medium heat. Add the onions and garlic. Cook for 5 minutes. Add carrots and celery. Cook, stirring frequently, for 8-10 minutes or until slightly softened.
• Remove pan from heat and pour the wine into the pan. Return to the stove and bring to a boil. Add the tomatoes with the juice, sugar, lemon slices, and salt and pepper to taste. Simmer for 20 minutes then stir in the herbs.
• Put the fish in the oiled baking dish. Pour the vegetables around the fish. Arrange the lemon slices on top of the fish. Sprinkle with the remaining oil and season to taste.
• Bake, uncovered, for 45-60 minutes depending on the thickness of the fish. Serve immediately.

Steps:

• Preheat oven to 425. Lightly grease or spray a 13" x 9" (or larger) baking dish.
• Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish.
• In a small bowl, combine melted butter, lemon juice, garlic, sugar, pepper, thyme and parsley. Stir well. Pour evenly over fish filets.
• Sprinkle with the breadcrumbs.
• Bake at 425 for about 20 minutes or until filets are opaque and flakey.

Steps:

• Combine the melted butter and ¼ cup of lemon juice in a mixing bowl.
• Dip each fish fillet in butter mix and arrange it in the baking dish.
• Sprinkle fillet with salt, pepper, and parsley.
• Arrange lemon slices over fillets.
• Bake at 350 F for 30 minutes or until fish flakes easily when tested with a fork.

Steps:

• Fry the meat cut in small piece, in a small amount of oil.
• Grind preserving the texture (not like ground meat).
• Prepare the dough for the koubbebot, by mixing all ingredients.
• Wet your hands, and shape walnut size pieces of it, like a thin.
• circle, fill with 1 tsp of meat and seal.
• At this stage, you can freeze the kubbeh patties.
• Heat the oil, fry the garlic until gold, add the scallions and the.
• pazzi mix well.
• Cook about 10 minutes.
• Cover with water and continue to cook.
• I usually replace the salt with some soup powder.
• When almost done add lemon juice and lemon salt to taste.
• Add the koubbebot to the boiling soup, and continue cooking about 15.
• minutes.

Steps:

• put the fish in a suitable oven or microwave dish.
• squeeze some lemon juice and olive oil on top.
• add some black pepper,herbs and garlic.
• Then just bake on about 170/190oc its not all that important.
• Or microwave on half power until really you just see that the fish is cooked.
• If you have time to marinade the fish beforehand in the fridge, all the better, but its not that important.
• You get a really good liquid with this that can be eaten with steamed potatoes and vegetables.
• Also good cold, especially salmon.
• I have now made this recipe with even slower cooking, say on 10% power for about 30 mins and it gives a lovely soft cooked salmon that is also good cold with mayo.