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

Ingredients

• 1.5 lbs White Fish Fillets
• 2 medium Potatoes
• 2 medium Carrots
• 1 Bell Pepper
• 1 medium Onion
• 4 cloves Garlic
• 4 tablespoons Lemon Juice
• 3 tablespoons Olive Oil
• 1 teaspoon Cumin
• 0.5 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (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 1/4-inch thick. Mince the 4 cloves of garlic.
3. 3Arrange the sliced vegetables in a single, even layer in a baking dish. Place the 1.5 lbs 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 1.5 lbs 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 145°F (63°C).
7. 7Let the dish rest for 5 minutes before serving hot.

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