Ingredients
For the Fish:
- 1 whole white fish (like sea bass, red snapper, or tilapia), cleaned and scaled or 2–4 fish fillets
- 2 tablespoons olive oil
- Salt & black pepper, to taste
- ½ teaspoon cumin
- Juice of ½ lemon
For the Spicy Tomato Sauce:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4–5 garlic cloves, minced
- 1 small green chili, finely chopped (or more to taste)
- 1 can (400g / 14 oz) chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground coriander
- ½ teaspoon cumin
- Salt & pepper, to taste
- Juice of ½ lemon
Optional garnish: Fresh chopped coriander or parsley, tahini
Directions
Step 1
Preheat oven to 200°C (400°F). Rinse and pat dry the fish. Rub with olive oil, lemon juice, salt, pepper, and cumin. Place in a baking dish.
Step 2
In a skillet, heat olive oil over medium heat. Sauté onion until soft and golden. Add garlic and chili, cook 1–2 minutes. Stir in chopped tomatoes, tomato paste, coriander, cumin, salt, and pepper. Let it simmer for 10–12 minutes until thickened slightly. Add lemon juice at the end for brightness.
Step 3
Pour the spicy tomato sauce over the fish in the baking dish. Cover with foil and bake for 20–25 minutes (longer for whole fish). Uncover for the last 5 minutes to let the top bubble and brown slightly.
Step 4
Garnish with fresh parsley or coriander leaves, tahini drizzles and lemon slices. Serve hot with rice, flatbread, or a crisp salad on the side.
