Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Corn oil 1/2 c Parsley
2 Onions Cumin; to taste
2 Carrots Turmeric; to taste
5 Bell peppers Paprika; to taste
2 Celery sticks 8 Nile perch fish fillets
2 c Tomato juice Salt and pepper
3 Garlic cloves

Peel the onions and carrots. Chop the onions, carrots, bell peppers,
celery, parsley and garlic cloves.

Heat the oil in a large skillet, add the onions, and fry until
golden. Add the carrots, bell peppers and celery, fry a few more
minutes. Add the garlic cloves, parsley, tomato juice and spices, and
cook another 10 minutes on low heat.

Heat oven to 400 F (200 C). Arrange the fish on a baking tray, pour
the sauce over them, and bake 30 minutes.

Serve hot or cold, with lemon wedges.

Origin: "Chef" supplement, "Laisha" magazine, special Rosh Hashana
issue, August 1994. Translated by Gabi Shahar.

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