Gluten-Free Egyptian Baked Fish with Potatoes and Vegetables (Samak fil Forn)

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Prepare your vegetables: slice the 2 medium potatoes, 2 medium carrots, 1 bell pepper, and 1 medium onion into thin rounds, about 0.635 cm thick. Mince the 4 cloves of garlic.
3. 3Arrange the sliced vegetables in a single, even layer in a baking dish. Place the about 680 g of white fish fillets on top of the vegetables.
4. 4In a small bowl, whisk together the 4 tablespoons of lemon juice, 3 tablespoons of olive oil, the minced 4 cloves of garlic, 1 teaspoon of cumin, 0.5 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.
5. 5Pour this mixture evenly over the about 680 g of white fish fillets and the vegetables in the baking dish.
6. 6Bake for 30-35 minutes. The dish is ready when the fish is opaque and flakes easily with a fork, and the vegetables are tender when pierced with a fork. The internal temperature of the fish should reach 63°C.
7. 7Let the dish rest for 5 minutes before serving hot.

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