Egyptian Fish with Cousbareia Sauce
Makes 4 to 6 servings
About 2 ½ pounds white fish fillets
Flour for coating
Vegetable oil for deep-frying
2 tablespoons olive oil
2 onions, thinly sliced
4 ounces hazelnuts, coarsely chopped
2 ounces pine nuts
1 cup tomatoes, sliced
3 tablespoons finely chopped fresh parsley
Sea salt and freshly ground black pepper
Clean fish carefully, cutting larger fish into thick slices and leaving smaller ones whole. Dry pieces very thoroughly, then dredge with flour.
Meanwhile, heat oil for deep-frying until it is very hot and then gently lower fish pieces into it. Do not try to cook too many pieces at once, as the temperature of the oil must remain as hot as possible or the fish will get soggy. After 5 to 10 minutes, fish should be crisp and a light golden color.
Remove pieces from oil and drain on parchment paper. They can be served as they are with salt, pepper and lemon wedges if you prefer; otherwise, continue as below.
Heat olive oil in a deep pan and fry onions until soft and just turning golden. Add hazelnuts and pine nuts and fry a couple of minutes more; then add tomato slices and cook until they soften. Add just enough water to cover vegetables, stir in parsley, season to taste with salt and pepper and simmer another few minutes.
Carefully lay fish pieces in pan and spoon a little sauce over them. Cover pan and simmer gently 15 minutes. Alternatively, place fish pieces in an ovenproof dish, pour sauce over and cook in a preheated 350-degree oven 15 minutes. Serve warm with rice or new potatoes.