Fish in Red Sauce

by Mormor3030
4 fish
50 min

We eat this fish at Dinner Friday night, almost every week. It is most enjoyable to dip the Challah (recipe for that is in my home page on this website) in the cooked sauce with all the flavor of the fish. The Nile perch fish is in my opinion the most delicious fish for this dish, although it is also possible of course to substitute it with salmon fillets, seabass fillets, or even red or white tuna fillets. To the sauce I add parts of pickled lemon (which I also uploaded to the website). Of course, it can be done in a spicy version for those who prefer it spicy.

Recipe details
  • 4  fish
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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  • 4-5 pieces of Nile princess fish fillet
  • 3 tomatoes, cut into cubes.
  • 2 red peppers cut into large cubes.
  • 6-7 peeled garlic cloves.
  • 1 1/2 cup chopped coriander.
  • Dry red pepper
  • Regular cooking oil
  • Pickled lemon – recipe at website.
Sauce - Prepare all the sauce in a separate bowl and improve flavors.
  • Red paprika - 4 full tablespoons
  • 1/2 tablespoon of cumin
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon shredded black pepper
  • A tablespoon of salt
  • 5-6 tablespoons oil
How to prepare:
How to prepare:
In a relatively flat and slightly deep saucepan, heat oil about 2 cm high.
Add the red pepper with garlic into the pot and fry slightly.
Then, add the cut tomatoes and cook them for about 15 minutes.
Add half the coriander.
In a separate bowl of the sauce, take each piece of fish and soak them in the sauce and then place in the saucepan.
Over each piece of fish put a piece of pickled lemon and finally the remaining coriander.
Cook for about 20 minutes.
Serve hot, with extra challah on the side