Egyptian Baked Fish with Vegetables (Samak Mashwi)

Ingredients

• 1.5 lb White Fish Fillets (e.g., tilapia, cod)
• 2 medium Potatoes
• 2 medium Carrots
• 2 medium Bell Peppers
• 1 medium Onion
• 4 cloves Garlic
• 3 tbsp Olive Oil
• 3 tbsp Lemon Juice
• 1 tsp Cumin
• 0.5 tsp Paprika
• 0.5 tsp Dried Oregano
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 2 medium potatoes, 2 medium carrots, 2 medium bell peppers, and 1 medium onion into bite-sized pieces, about 1-inch cubes. Mince the 4 cloves of garlic.
3. 3In a large bowl, combine the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of cumin, 0.5 teaspoon of paprika, and 0.5 teaspoon of dried oregano. Toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a baking sheet.
5. 5In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 3 tablespoons of lemon juice, the minced garlic, and a pinch of salt and pepper.
6. 6Place the 1.5 lb white fish fillets on top of the vegetables on the baking sheet. Brush the tops of the fish fillets evenly with the lemon-garlic mixture.
7. 7Bake for 25-30 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The vegetables should be tender when pierced with a fork.
8. 8Serve the Egyptian baked fish and vegetables hot.

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