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Samak Masgouf

A light flaky white fish is cooked in a delicious tangy spiced sauce. It pairs perfectly with a bed of rice.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course: Main Course
Cuisine: Arabic
Ingredients Method Notes

Ingredients
  

  • 2 lbs fresh fish filet (Cod), butterflied skinless and boneless
  • 2 tbsp olive oil extra virgin
  • 1 tsp All spice (Bahar)
  • 2.5 tbsp curry powder
  • 1 tbsp dried lime (Noomi Basra)
  • Fresh squeezed juice from 1/2 of a lemon
  • 3 oz tomato paste
  • 1-2 roma tomatoes sliced for decoration
  • 1 yellow onion medium sized, sliced for decoration
  • 1/3 cup coarsley chopped Italian parsley for garnish
  • 1.5 tbsp garlic minced or crushed
  • 1/2 tbsp salt for sauce/paste
  • 1 tsp salt for seasoning fish
  • 1 tbsp water
  • 1 tbsp tamarind concentrate

Method
 

  1. Line baking sheet with foil and lightly sprinkle 1 tbsp of oil over foil. Place butterflied fish fillet on lined baking sheet and pat dry with paper towel.
  2. Sprinkle 1 tsp of salt over fish filet to lightly season
  3. In a bowl, combine tomato paste, curry powder, bahar (allspice), water, garlic, 1 tbsp of olive oil, 1/2 tbsp of salt, lemon juice, tamarind concentrate, dried lime to form a paste
  4. Spread paste over fish filet then top with sliced roma tomato and sliced yellow onion (see picture).
  5. Bake in 425 degree oven for 25 minutes (place on bottom rack first and move to top rack after about 15 minutes of baking).
  6. Broil for 2-3 minutes until onion and tomato have some blackened marks on them.
  7. Remove from oven and garnish with italian parsley before serving.

Notes

You can use any white fish you would like.   We prefer Cod because it has  a mild, light, buttery flavor , but is thick enough to withhold the weight of the sauce.   Others have preferred "tougher" white fish like catfish, carpe or whitefish.