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Baked Fish with leek and Egyptian Salad
“We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlic” – Numbers 11:5
This recipe combines the flavors of baked fish with the delicate taste of leeks and the freshness of an melon salad. The dish is inspired by the biblical verse from Numbers 11:5, in which the Israelites recall the delicious fish they ate in Egypt, as well as the variety of produce they enjoyed. The leeks add a subtle sweetness to the fish while the salad provides a tangy contrast. This is a perfect meal for those looking for a healthy and delicious dinner option.
Ingredients
Whole white fish (cleaned and scaled)
Leek, sliced
1
Garlic
3 Cloves
Dead sea Salt and pepper to taste
Melon, diced
1/2
Cucumber, diced
1
A handful of fresh mint leaves, chopped
Lemon juice, to taste
Instructions
Step 1
Preheat your oven to 375F (190C).
Step 2
Season the inside of the fish with salt and pepper.
Step 3
In a pan, sauté leek and garlic in olive oil until softened.
Step 4
Stuff the fish with the leek and garlic mixture and close the fish.
Step 5
Drizzle olive oil over the fish and season with salt and pepper.
Step 6
Place the fish on a baking sheet and bake for 20-25 minutes or until the fish is cooked through.
Step 7
In a separate bowl, mix together the diced melon and cucumber.
Step 8
Add olive oil, chopped mint leaves and a squeeze of lemon juice, mix together
Step 9
Serve the fish with the melon cucumber mint salad on the side.
Enjoy!
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