Israeli baked fish (dag bitanoor) recipe

Recipe for israeli baked fish (dag bitanoor) in our easy ethnic recipes collection. Carp is a very popular fish in Israel. They are bred in carp ponds for european jews, who like freshwater fish. As a rule, jews from other parts of the world do not like lake fish. This recipe is also often used for cooking St. Peter's fish, which is found only in the Sea of Galilee, a freshwater lake. For this recipe, you can use flounder, sole, or haddock.

Recipe ingredients

• 4 fish fillets, about 2 pounds
• Salt and pepper
• 1 medium onion, peeled and sliced
• 3 tablespoons butter or margarine
• 1 medium tomato, sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons lemon juice

How to make israeli baked fish (dag bitanoor)

• Preheat oven to 400 degrees F.
• Rinse fish under cold water. Pat dry with paper towels and lightly sprinkle with salt and pepper.
• In a small frying pan, lightly brown onion in 1 tablespoon butter or margarine.
• Spoon browned onion into casserole dish and spread evenly over bottom of dish.
• Place the fish fillets on top of the onion slices. Then place the tomato slices on top of the fish.
• Sprinkle the chopped dill over the tomatoes and dot with remaining butter or margarine.
• Pour lemon juice over fish and bake for 15 minutes, or until fish flakes easily with a fork. Serve with salad and baked potatoes.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4

Ethnic recipes  •  ethnicrecipes.us © 2012

Sitemap  •   Privacy policy  •   Contact