Ingredients:

1 kg fish (any kind) – sa-mak

1 onion chopped – ba-sal

2 green pepper diced – fel-fel akh-dar

2 red pepper diced – fel-fel ah-mar

1 tbsp garlic chopped – tom

4 tbsp parsley fine chopped – ba’-doo-nis

2 tbsp lemon juice – lamoon

1tbsp vinger – khall

½ tbsp Paprika – pa-pree-ka

½ cup black olive slices – ze-toon is-wid me’ata’

½ tbsp cumin – kam-moon

½ cup tomatoes juice – aseer ta-ma–tem

Salt and pepper – malh we fel-fel

Sunflower oil for frying – zeit ab-bad el shams

Flour for coating fish – de-‘ee’

Directions:

1-      Preheat oven to 180C.

2-      Wash the fish well, and then pat it dry.

3-      In a small bowl, mix cumin, vinegar, paprika, 1/2 tbsp garlic, salt and pepper.

4-      Rub the fish with the mixture.

5-      Cover the fish well with flour, making sure you coat it from all sides.

6-      In a skillet heat the sunflower oil and then place the fish in the oil.

7-      Continue to fry the fish until it is golden.

8-      Take the fish out of the skillet.

9-      In the same skillet, put the green and red pepper, onion, black olives, 1/2 tbsp garlic, tomato juice, parsley, lemon juice, salt and pepper and some water.

10-   Stir the mixture well until it thickens a little bit.

11-    Place half the mixture in the bottom of an oven-safe dish

12-   Stuff the fish with some of the mixture, and then put the remaining mixture over the fish.

13-   Place in the dish in the oven for 5 minutes and then serve immediately.