Marinated sweet & sour fish













This is really tasty, and I love the idea of making something ahead of time and having it actually improve by sitting in the fridge! This recipe is from the fabulous cookbook, Jerusalem by Yotam ottolenghi and Sami Tamimi

“This dish is best served at room temperature, preferably after resting for a day or two in the fridge, with a chunk of bread. It makes a substantial starter or can be served at the center of a light meal. Small whole fish are also good here: red mullet, sardines, or small mackerel, scaled and gutted.”

Serves 4


  • 3 TBS olive oil
  • 2 medium onions, cut into 3/8” slices
  • 2 tsp. ground coriander powder
  • 2 peppers (1 red, 1 yellow), halved lengthwise, seeded, and cut into strips 3//8” wide
  • 2 cloves garlic, crushed
  • 3 bay leaves
  • 1 ½ TBS curry powder
  • 3 tomatoes, chopped (2 cups in total)
  • 2 ½ TBS sugar
  • 5 TBS cider vinegar
  • 1 lb cod (sustainably sourced), halibut, haddock, or other white fish fillets divided into 4

equal pieces.  (I used sole)

  • 2 eggs, beaten
  • All purpose flour for dusting
  • 1/3 cup chopped cilantro
  • Salt & freshly ground black pepper


Preheat the oven to 375.

Heat 2 TBS of the olive oil in a large ovenproof frying pan or Dutch oven over medium heat. Add the onions and coriander seeds (or powder)and cook for 5 minutes, stirring often. Do not burn the onions.

Add the peppers and cook for a further 10 minutes, or until softened and color heightens. Add the garlic, bay leaves, curry powder and tomatoes, and cook for another 8 minutes, stirring occasionally. Add the sugar, vinegar, 1 teaspoon salt, and some black pepper and continue to cook for 5 minutes.

Meanwhile, heat the remaining tablespoon oil in a separate frying pan over medium-high heat. Sprinkle the fish with some salt, dip into the flour, then in the eggs, and fry for about 5 minutes, turning once. Transfer the fish to paper towels to absorb the excess oil, then add to the pan with the peppers and onions, pushing the vegetables aside so the fish sits on the bottom of th pan. Add enough water just to immerse the fish (about 1 cup) in the liquid.

Place the pan in the oven for 10 -12 minutes (depending on how thick you fish is!), until the fish is cooked. Remove from the oven and leave to cool to room temperature. The fish can now be served, but it is actually better after a day or two in the fridge. Before serving, taste and add salt and pepper, if needed, and garnish with the cilantro.




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