Egyptian Style Baked Fish Saneya Semaak
Transport your taste buds to the Mediterranean coast with Egyptian Style Baked Fish (Saneya Semaak), a vibrant and aromatic dish that beautifully showcases the flavors of North Africa. This recipe features tender whole white fish, marinated in a savory blend of lemon juice, garlic, cumin, and coriander, then baked atop a bed of fresh vegetables like potatoes, tomatoes, and bell peppers. With a touch of optional cayenne for heat and a drizzle of olive oil for richness, this fuss-free oven-baked meal is both healthy and bursting with flavor. Perfect for weeknight dinners or special gatherings, this dish pairs wonderfully with warm pita bread or fluffy white rice. Simple to prepare and visually stunning, it's a must-try for seafood lovers looking to explore Egyptian cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Whole white fish (sea bass, red snapper, or tilapia)
- 3 tablespoons Lemon juice
- 4 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt
- 1 Red bell pepper (thinly sliced)
- 1 White onion (thinly sliced)
- 2 Tomatoes (sliced)
- 3 tablespoons Fresh parsley (chopped)
- 2 medium Potatoes (thinly sliced)
- 0.5 cup Water
- 0.5 teaspoon Ground cayenne pepper (optional)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the fish thoroughly under cold water, pat dry with paper towels, and score both sides with shallow diagonal cuts.
In a small bowl, mix the lemon juice, olive oil, minced garlic, cumin, coriander, paprika, black pepper, cayenne pepper (optional), and 1 teaspoon of salt to make a marinade.
Rub the marinade generously over the fish, ensuring it gets into the scored cuts and cavity. Set aside for at least 10 minutes to allow the flavors to penetrate.
In a large baking dish, layer the thinly sliced potatoes, followed by the onions, bell peppers, and tomatoes. Sprinkle the remaining 1 teaspoon of salt over the vegetable layers.
Place the marinated fish on top of the vegetable bed, then drizzle any remaining marinade over the fish and vegetables.
Add 1/2 cup of water to the baking dish to prevent the vegetables from drying out during baking.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 10 minutes or until the fish is cooked through and flakes easily with a fork.
Garnish the baked fish with fresh parsley and serve hot with warm pita bread or white rice.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 5324 mg | 231% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 13.6 g | ||
| Protein | 193.3 g | 387% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 275 mg | 21% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5073 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
