Sephardic Baked Fish

Sephardic baked fish

Serves 4

A Jewish recipe from Alan Davidson's (other) superb book, 'Mediterranean Seafood'


  • 2 large or 4 small cleaned seabass, about 2kgs altogether
  • 100ml/4 fl oz olive oil
  • 2 onions, chopped
  • 1 clove garlic, chopped
  • 1 tbsp pine nut kernels - lightly toasted
  • Half a small hot red pepper
  • Chopped flesh of 3 tomatoes
  • 1 tsp tomato pureé, diluted in a little warm water
  • Plenty of chopped parsley
  • Juice of 2 lemons
  • ¼ tsp turmeric


  1. Fry the onion, garlic and chopped pepper lightly in the oil.
  2. Add tomatoes, pureé, parsley. Simmer for five minutes.
  3. Put the cleaned fish in an oiled baking dish, ideally not too big. Remove tails if necessary.
  4. Cover the fish with the onion mixture.
  5. Mix lemon juice with 280ml/10 fl oz water and mix in the turmeric then add to baking dish.
  6. Bake at 400F/200C/Gas 6 for about 35 minutes, basting three or four times.
  7. Sprinkle with pine kernels before serving.
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