I’m not sure what number this week would be, and the fish was actually purchased, cooked and consumed in October, so it’s all pretty much a lie at this point.  Bronwen and I made this together while I was visiting.

Masgouf Fish, recipe from Theresa:

  • 1 (3-4 pound) rockfish – whitefish of any kind – good made with snapper or sole (we used red snapper)
  • vegetable oil
  • 1 large tomato, diced
  • 1 medium onion, peeled and diced
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • parsley sprigs
  • 1 T. curry powder
  • 1 T. white vinegar
  • ½ to 1 t. salt (or to taste)
  • 1/8 to ¼ t. pepper
  • 2 T. lemon juice

Rub outside of fish with vegetable oil. Place in a 9×13 baking dish and set aside. Combine tomato, onion, celery, garlic, parsley, curry powder, vinegar, salt, and pepper.

Spoon over fish. Bake in a moderate oven (350) for 30 to 40 minutes or until fish is browned and flakes easily when tested with a fork. Sprinkle lemon juice over fish just before serving. Garnish with additional parsley.
This is the recipe in the book. I prefer to sauté the onion till it’s a bit soft, then add the other stuff to it and sauté just a little before pouring over the fish. That was you can be assured of not have any crunchy onions.

So, following the age-old established order of things, I did the dishes while B put things together.

The fish was rinsed.

Curry powder was used.

The topping was cooked up.

It was spread over the fish.

It was baked, and eaten with rice and naan.  Tasty and pretty simple.  What, you say?  But I didn’t do any cooking?  Fine, it looked simple.