Signa

Category5 788 Last Update: Mar 22, 2021 Created: Mar 20, 2021 0 0 0
Signa
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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This Mediterranean food is a favorite among the Jews of Jerusalem, Tripoli, Casablanca and Beirut. And this despite the fact that Jerusalem has no sea at all! Small sea fish - sea bass, denis, mullet are best suited for him. The grape leaves will keep it juicy and add a subtle flavor, while a light and nutritious sauce will make the meal complete. In hot summer, a special side dish for such fish is not needed at all - a salad of fresh vegetables will be quite enough. A glass of white or rosé wine - and before you is a dinner worthy of a king's table.

Ingredients

Directions

  1. Prepare grape leaves. If using fresh ones, scald them with boiling water. If you have pickled leaves, then rinse them with cold water to remove salt.
  2. Scale the fish, remove entrails, gills and fins.
  3. Put 2 cloves of garlic, parsley and cilantro stalks rolled into a knot in each fish. Sprinkle the fish with salt and pepper on top. Squeeze one lemon and pour over the fish, then brush with olive oil. Wrap each carcass in grape leaves, leaving the head open, and place in a rimmed pan.
  4. Separately mix the juice of another lemon, 125 ml of cold drinking water and 3 tbsp. l. olive oil. Peel and chop 2 garlic cloves and add to the mixture. Pour into a mold for the fish.
  5. Cover the dish with foil and place in the oven, preheated to 180 ° C, cook for 20 minutes.
  6. For the sauce, dilute tahini in 1.5 cups of cold water, salt and pepper, pour in lemon juice. Chop the garlic and cilantro finely. Add garlic and herbs to sauce, stir.
  7. Remove the fish from the oven, remove the foil. Pour the sauce over the fish and place in the oven for another 10 minutes.

Signa



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

This Mediterranean food is a favorite among the Jews of Jerusalem, Tripoli, Casablanca and Beirut. And this despite the fact that Jerusalem has no sea at all! Small sea fish - sea bass, denis, mullet are best suited for him. The grape leaves will keep it juicy and add a subtle flavor, while a light and nutritious sauce will make the meal complete. In hot summer, a special side dish for such fish is not needed at all - a salad of fresh vegetables will be quite enough. A glass of white or rosé wine - and before you is a dinner worthy of a king's table.

Ingredients

Directions

  1. Prepare grape leaves. If using fresh ones, scald them with boiling water. If you have pickled leaves, then rinse them with cold water to remove salt.
  2. Scale the fish, remove entrails, gills and fins.
  3. Put 2 cloves of garlic, parsley and cilantro stalks rolled into a knot in each fish. Sprinkle the fish with salt and pepper on top. Squeeze one lemon and pour over the fish, then brush with olive oil. Wrap each carcass in grape leaves, leaving the head open, and place in a rimmed pan.
  4. Separately mix the juice of another lemon, 125 ml of cold drinking water and 3 tbsp. l. olive oil. Peel and chop 2 garlic cloves and add to the mixture. Pour into a mold for the fish.
  5. Cover the dish with foil and place in the oven, preheated to 180 ° C, cook for 20 minutes.
  6. For the sauce, dilute tahini in 1.5 cups of cold water, salt and pepper, pour in lemon juice. Chop the garlic and cilantro finely. Add garlic and herbs to sauce, stir.
  7. Remove the fish from the oven, remove the foil. Pour the sauce over the fish and place in the oven for another 10 minutes.

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