Posted on
17 September 2012
by
Trevor Corner
Shaari Eshkeli with Lemon and Olive Oil
Ingredients
1 large Shaari Eshkeli
4 tsp of fresh squeezed lemon juice
Lemon rind
Olive oil
Salt and black pepper
Preparation
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Heat oven to 180c
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Pour oil into a warm baking dish
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Place fish in dish
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Mix lemon juice, rind, salt & pepper
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Pour over fish cover and bake for 25 minutes
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Remove cover for last few minutes to brown top and crisp the lemon rind
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Serve with new potatoes or saffron rice with a side of lightly fried okra and sea salt or green beans or both.
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<em>Thanks to Choose Wisely for this recipe</em>
Cooks Note