1 kg fish (any kind) – sa-mak
1 onion chopped – ba-sal
2 green pepper diced – fel-fel akh-dar
2 red pepper diced – fel-fel ah-mar
1 tbsp garlic chopped – tom
4 tbsp parsley fine chopped – ba’-doo-nis
2 tbsp lemon juice – lamoon
1tbsp vinger – khall
½ tbsp Paprika – pa-pree-ka
½ cup black olive slices – ze-toon is-wid me’ata’
½ tbsp cumin – kam-moon
½ cup tomatoes juice – aseer ta-ma–tem
Salt and pepper – malh we fel-fel
Sunflower oil for frying – zeit ab-bad el shams
Flour for coating fish – de-‘ee’
1- Preheat oven to 180C.
2- Wash the fish well, and then pat it dry.
3- In a small bowl, mix cumin, vinegar, paprika, 1/2 tbsp garlic, salt and pepper.
4- Rub the fish with the mixture.
5- Cover the fish well with flour, making sure you coat it from all sides.
6- In a skillet heat the sunflower oil and then place the fish in the oil.
7- Continue to fry the fish until it is golden.
8- Take the fish out of the skillet.
9- In the same skillet, put the green and red pepper, onion, black olives, 1/2 tbsp garlic, tomato juice, parsley, lemon juice, salt and pepper and some water.
10- Stir the mixture well until it thickens a little bit.
11- Place half the mixture in the bottom of an oven-safe dish
12- Stuff the fish with some of the mixture, and then put the remaining mixture over the fish.
13- Place in the dish in the oven for 5 minutes and then serve immediately.