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Fish Table Recipe

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Fish Table Recipe
SERVES HOW MANY
for 4 people
PREPARATION TIME
30 minutes
COOKING TIME
25 minutes

You can pamper your guests and family by creating a complete invitation table with horse mackerel, which is flavorful with richly flavored Harissa sauce, soft and low-calorie because it is baked in the oven, eggplant salad with chickpeas enriched with different textures, and bulgur pilaf with vegetables!

Come on, if you're ready, let's take you to the kitchen, arrange the ingredients on the counter and get to work. Let's prepare a meal with plenty of fiber, delicious, satisfying and high nutritional value! There is a flavor that will appeal to everyone in the fish table recipe.

 
Ingredients for Fish Table Recipe

For Harissa Sauce:

  • 6 dried hot peppers
  • 2 roasted red peppers
  • 2 tablespoons tomato paste
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons of ground red pepper
  • Juice of 1/2 lemon
  • 1/2 tea glass of olive oil
  • 1 teaspoon salt

For Fish:

  • 1 kilogram of horse mackerel
  • 5 tablespoons harissa sauce

For Eggplant Salad with Chickpeas:

  • 1 belt eggplant
  • 3 tablespoons of oil
  • 2 cups boiled chickpeas
  • 4 tablespoons roasted almonds
  • 1/2 red onion
  • 1 tomato _
  • 2 cucumbers _
  • Juice of 1/2 lemon
  • 1/4 bunch of parsley
  • 1/2 tea glass of olive oil
  • 2 teaspoons of salt
  • 1/2 pomegranate _

For Vegetable Bulgur Pilaf:

  • 1/2 red onion
  • 1 zucchini _
  • 2 cloves of garlic
  • 1 roasted red pepper
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground red pepper
  • 1 teaspoon coriander
  • 1 teaspoon of ginger
  • 1.5 cups fine bulgur
  • 1/4 bunch of fresh mint
  • 4 tablespoons of olive oil

How to Make Fish Table Recipe?

  • For the harissa sauce, soak the dried peppers in hot water for 20 minutes to soften them and remove the seeds.
  • Start blending all the ingredients of the sauce, except olive oil, while slowly adding the oil to make a thick, textured sauce.
  • Clean and dry the fish. Mix it with the sauce in a deep bowl and place it on a tray lined with baking paper.
  • Bake the fish in the oven at 200 degrees for 15-25 minutes, depending on their size.
  • For the salad, cut the eggplants into rings and lightly salt them.
  • Fry the eggplants, front and back, in a pan with a small amount of oil. Finally, add the chopped almonds to the pan and remove from the stove.
  • Mix the finely chopped onion, seeded and sliced cucumbers, diced tomatoes, chickpeas, chopped parsley, pomegranate seeds and fried eggplants with olive oil.
  • For the pilaf, chop the onion into small cubes and sauté it in a pan. Meanwhile, remove the seeds of the pumpkins and chop them into cubes. Also crush or chop the garlic.
  • Add zucchini, garlic and spices to the onions sautéed in the pan and continue cooking over medium heat.
  • Finally, add fine bulgur, diced roasted pepper and hot water to the same level, stir and remove from the stove. Cover the pan with a lid and let it brew for 10 minutes.
  • After the fish is cooked, serve it with fresh mint and lemon. Enjoy your meal.