Sengary Seabass – سنجاري

Ingredients

  • 2 Seabass
  • 1 Cumin
  • 1 Salt
  • 2 Celery Stalks
  • 1/2 Minced Garlic
  • 2 Tomatoes Cut to Cubes
  • 2 Chopped Onions
  • 1/2 Lemon Juice
  • 1 Pepper
  • 1 Pepper
  • 1 Pepper
  • 2 Grated Carrots

Directions

  • Mix in the processor half the garlic and half the lemon juice with 1 teaspooon cumin, pinch of salt and hot Thai pepper if desired.
  • Score your fish and cover in the marinade.
  • Cut all the vegetables small cubes, add the rest of the gralic, lime juice, cumin and salt to the vegetables.
  • Stuff your fish open or closed.
  • Add some olive oil.
  • Preheat your oven to 350 and cook for 45 mins to one hour.
Sengary Seabass Recipe - Cook with Reem

Sengary Seabass – سنجاري

Ingredients
  

  • 2 Seabass
  • 1 Cumin
  • 1 Salt
  • 2 Celery Stalks
  • 1/2 Minced Garlic
  • 2 Tomatoes Cut to Cubes
  • 2 Chopped Onions
  • 1/2 Lemon Juice
  • 1 Pepper
  • 1 Pepper
  • 1 Pepper
  • 2 Grated Carrots

Instructions
 

  • Mix in the processor half the garlic and half the lemon juice with 1 teaspooon cumin, pinch of salt and hot Thai pepper if desired.
  • Score your fish and cover in the marinade.
  • Cut all the vegetables small cubes, add the rest of the gralic, lime juice, cumin and salt to the vegetables.
  • Stuff your fish open or closed.
  • Add some olive oil.
  • Preheat your oven to 350 and cook for 45 mins to one hour.
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