Egyptian Baked Fish with Vegetables (Samak Mashwi)

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the 2 medium potatoes, 2 medium carrots, 2 medium bell peppers, and 1 medium onion into bite-sized pieces, about 2.54 cm 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 about 680 g 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 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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