in Middle East

Swordfish from the oven

updated

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Ingredients for 2 servings:

  • 2 fish fillets (swordfish fillets), 300 g each
  • 2 m.-sized onion(s)
  • 1 m.-large eggplant(s)
  • 2 m.-large zucchini
  • 1 m.-large bell pepper(s), red
  • 2 tbsp spice mix, Arabic (Baharat),
  • 1 tsp cinnamon powder
  • ½ tsp clove powder
  • e.g. olive oil
  • 125 ml dry white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a recipe from Dubai

Preheat the oven to 180 degrees Celsius. Mix the cinnamon and cloves and toss the fillets in it. Finely slice the onions, eggplant, zucchini, and bell peppers. Toss the vegetables with the baharat and olive oil. Fill a baking dish with half of the vegetables. Place the fish on top and cover with the remaining vegetables. Pour over the wine. Cook for about 30 minutes. The vegetables will stay crisp and the fish will be translucent.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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