Kurdish Baked Fish
Discover the vibrant flavors of Kurdish Baked Fish, a stunning centerpiece dish that's as delicious as it is simple to prepare. This traditional recipe features whole fish, such as sea bass or snapper, marinated in a zesty blend of olive oil, lemon juice, garlic, and aromatic spices like cumin, coriander, paprika, and turmeric. Nestled on a bed of tender potatoes and layered with fresh vegetables—slices of onion, tomatoes, and green bell peppers—this oven-baked delight is both hearty and healthy. The addition of fresh cilantro adds a final burst of brightness, making every bite irresistibly flavorful. Perfect for weeknight dinners or special occasions, this gluten-free dish pairs beautifully with crusty bread or steamed rice. Ready in just an hour, Kurdish Baked Fish brings rich Middle Eastern flavors straight to your table.
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Recipe Information
Ingredients
- 2 pieces whole fish (such as sea bass or snapper), cleaned and scaled
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 medium onion, thinly sliced
- 2 medium tomatoes, sliced
- 4 pieces garlic cloves, minced
- 3 tablespoons fresh cilantro, chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 1 medium green bell pepper, sliced
- 2 medium potatoes, thinly sliced
- 0.25 cup water
- 2 tablespoons extra cilantro for garnish
Instructions
Preheat your oven to 375°F (190°C).
Rinse the fish inside and out with cold water and pat dry with paper towels.
In a small bowl, mix olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, salt, and pepper to create a marinade.
Brush the marinade generously over the fish, both inside and out. Allow the fish to rest for 10-15 minutes to absorb the flavors.
In a large baking dish, arrange a layer of potato slices to act as a base. Sprinkle a small amount of salt over the potatoes.
Layer the onions, green bell peppers, tomatoes, and chopped cilantro over the potatoes.
Place the marinated fish on top of the vegetables.
Drizzle any leftover marinade over the entire dish. Add 1/4 cup of water to the bottom of the dish to keep the fish moist during baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 10 minutes to allow the fish and vegetables to brown slightly.
Once cooked, remove the fish from the oven and garnish with extra chopped cilantro before serving.
Serve hot with crusty bread or steamed rice for a complete meal.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 15.8 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 231 mg | 18% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2614 mg | 56% | |
*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.
