Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced fish with caramelised onions — Egypt.
Equipment: Wide pan with lid
Measures and names
Ingredients
- 4 white fish fillets
- 3 onions, thinly sliced
- 3 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp coriander
- 1 tomato, chopped
- 200 ml stock
- 2 tbsp olive oil
- Parsley and lemon, to serve
Method
- Cook the sliced onions slowly in the oil over a medium-low heat for 12–15 minutes, stirring now and then, until deep golden and sweet — this slow caramelising is the whole point; don't rush it.
- Add the garlic, cumin, coriander and tomato and cook for 2 minutes.
- Pour in the stock and season.
- Lay the fish on top, cover, and simmer gently for 8–10 minutes, until it flakes.
- Finish with parsley and lemon, and serve with cauliflower rice or a salad.
Swaps and tips
The deeply caramelised onions give natural sweetness without any sugar — don’t rush them. Serve with cauliflower rice or salad.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 15 g | 4 g | 11 g | 277 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
