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Wednesday, 28 May 2014

Baked Fish in Banana Leaves - A fusion of Morrocan and Omani Flavours & Techniques

Baked Fish in Banana Leaves

I have drawn this recipe’s inspiration from the Omani use of banana leaves to cover the meats when making Shiwa but have chosen to use this technique in making fish instead of a meat dish. I have used the mutual spices used by both Omani & Moroccan Cuisines to flavor the fish, also aromatizing it with fresh coriander (you can use parsley if you prefer, but coriander pairs better with these flavours).
All together make this dish a delicious and highly aromatic Moroccan/Omani fusion.

This Recipe is very healthy and  diabetic friendly. It is impressive in presentation, as it is always nice to serve your food looking different from what everyone expects. It is Delicious and definitely takes out boredom from your recipe repertoire! 

You NeedServes 4
4 Medium whole sea bass, cleaned and skin scored
Freshly cracked black pepper to taste
A pinch of Saffron
1 tbsp cumin powder
1/2 tbsp ground coriander
2 tbsp olive oil
juice and zest of 2 lemons
2 lemons, sliced
4bay leaves
1 small bunch coriander, roughly chopped
2 white onions, sliced into thin disks

In a small bowl, mix olive oil, lemon juice, cumin powder, black pepper and saffron. Add 1/2 the quantity chopped coriander and mix well. Rub this mixture all over the each fish, inside, out and into the scored flesh. Individually, place the coated fish over a banana leaf and fill it with the chopped coriander, sliced onion and lemon disks as well as a bay leaf and 1 tbsp of the remaining spice rub mixture. Cover the fish fully with the banana leaves as shown in the video below.

Place the wrapped fish over a baking sheet and roast for 25-45 minutes (depending the size of the fish) or until cooked through and flesh flakes easily. 

Serve hot alongside lentil Pilaf, roasted vegetables or Salad.