Tunisian Humphead Snapper
2 servings
50 minutes
The humpbacked lucian is a true gastronomic journey that combines rich Eastern spices with the freshness of sea fish. Despite its name, the dish showcases characteristics of Azerbaijani cuisine, known for its love of vibrant aromas and exquisite ingredient combinations. Spicy cumin and coriander seeds roasted to release their rich scent give the fish a warm, deep flavor. A mixture of garlic, onion, tomatoes, sweet raisins, and crunchy pine nuts creates a wonderful contrast—a sweet-sour note that harmoniously complements the tenderness of the baked fillet. The dish is prepared in aromatic fish broth, allowing all components to reveal their flavors. It is finished with parsley for fresh notes to enhance the rich texture of the dish. This is an ideal choice for lovers of Mediterranean cuisine and the true taste of the East.
1
Preheat the oven to 200°C
2
Heat a large skillet slightly and fry cumin seeds, coriander, and sliced peppers for 2-3 minutes until fragrant.
- Caraway seeds: 0.5 teaspoon
- Coriander seeds: 0.5 teaspoon
- Ground red pepper: 0.5 teaspoon
3
Then remove the pan from the heat and crush the spices using a mortar and pestle.
4
Rub the fillet with this mixture.
- Humphead red snapper: 200 g
5
Let it steep for 10 minutes.
6
In a small bowl, mix together garlic, onion, chopped tomatoes, raisins, and pine nuts.
- Garlic: 3 pieces
- Onion: 1 piece
- Tomatoes: 2 pieces
- Raisins: 125 g
- Pine nuts: 60 g
7
Using a tablespoon, place this vegetable mixture in a greased flat baking dish and place the fillet on top of the vegetable layer.
8
Place the remaining vegetable mixture on top of the fillet.
9
Pour fish broth over the fillet.
- Fish stock: 250 ml
10
Bake for 20-30 minutes until the fillet is fully cooked.
11
Serve the fillet garnished with parsley.
- Parsley: to taste