RCI-RC.006.0054.001
Cuscus bil-Hoot
Cuscus bil-Hoot from the Recidemia collection
Prep10 min
Cook12 min
Total22 min
Servings4
Difficultyadvanced
Ingredients
- of *1/2 spoon of salt1 large
- of garbanzi beans1 cups
- spoon of chilli pepper1/2 unit
- 3 unit
- spoon of kammoon hoot1/2 unit
- 3 unit
- 1/2 cup
- spoon of tomato paste3 unit
- 2 unit
- lb cooked cuscus1 1/2 unit
- spoon garlic (chopped)1/2 unit
- 1 unit
- Jalapenos3 unit
Method
1
Preheat your oven to 200°C (390°F). Peel and slice the potatoes and onions into even rounds, and halve or quarter the tomatoes.
10 minutes
2
Arrange the sliced potatoes in a single layer across the bottom of a large baking dish to form a base. Season lightly with salt.
3 minutes
3
Layer the sliced onions over the potatoes, followed by the tomatoes, distributing them evenly across the dish.
3 minutes
4
Place the cleaned and scored whole fish or fish portions on top of the vegetable bed. Season generously with salt and your preferred spices such as cumin or paprika.
5 minutes
5
Drizzle olive oil and freshly squeezed lemon juice liberally over the fish and vegetables, ensuring even coverage.
2 minutes
6
Cover the baking dish tightly with aluminum foil and place it in the preheated oven to allow the fish and vegetables to steam and cook through.
30 minutes
7
Remove the foil and return the dish to the oven, allowing the fish to brown lightly on top and the vegetables to caramelize.
15 minutes
8
Remove from the oven and let the dish rest for a few minutes before serving hot, garnished with additional lemon wedges if desired.
5 minutes