Sufra Dayma: Zesty Baked Fish and Potatoes By Moushira Abdel-Malek Serves:5-6 Ingredients: 1 1/2 kg sole fish (chunks) 2 onions (thinly sliced) 5-6 garlic cloves (sliced) 1/2 cup chopped celery (heads and leaves) 500 gms potatoes (peeled, sliced) 750 gms red tomatoes (sliced) 1 1/2 cups lemon juice 1 cup oil Salt +pepper +cumin + hot chilli powder (optional) Method: In a large bowl, combine onion, garlic, celery and one third cup of the lemon juice. Season and mix by hand, rubbing together ingredients. Stuff the inside of the fish chunks with mixture. Generously grease the base of an oven-proof baking tray or dish with oil. Place some of the previous onion mixture over the oil greased base. Add some tomato and potato slices. Follow with fish chunks, in one layer. Mix the remaining onion mixture with remaining tomato and potato slices. Cover sparingly fish chunks with mixture. Combine remaining lemon juice with oil. Whisk and pour over, distributing evenly on all ingredients. Bake in a preheated hot oven of 220 degrees, covered for the first half hour. Remove cover until top is goldened and fish is well done. Serve with baladi bread, oriental green salad and tehine dip.
