Entree: Israel – Mediterranean Israeli – דג בסגנון יפו ➤ Dag be-signon Yafo (Oven-poached Mediterranean fish in a tomato, pepper, olive and za'atar sauce typical of Jaffa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (1.5 g) ground cumin
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 1 14 oz (400 g) can crushed tomatoes
- 1/4 cup (60 ml) water or fish stock
- 1/4 cup (60 ml) lemon juice, freshly squeezed
- 2 tbsp (30 g) chopped fresh parsley
- 1 tbsp (6 g) za'atar
- 1/4 cup (40 g) pitted green olives, sliced
- 1 tbsp (15 g) capers, rinsed (optional)
- Salt and freshly ground black pepper
- Lemon wedges to serve

Instructions

1. Preheat the oven to 375°F (190°C). Lightly season the fish fillets with salt and pepper and set aside.
2. In a large ovenproof skillet or sauté pan, heat the olive oil over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
3. Add the garlic and sliced red pepper and cook 3–4 minutes until the pepper begins to soften.
4. Stir in the paprika, cumin and red pepper flakes and cook 30 seconds until fragrant.
5. Pour in the crushed tomatoes and water or stock, bring to a gentle simmer, then reduce heat and cook 6–8 minutes to meld flavors. Taste and season with salt and pepper, then stir in the lemon juice, olives and capers.
6. Nestle the fish fillets into the simmering sauce, spooning some sauce over the top. Sprinkle the za'atar evenly over the fish.
7. Transfer the skillet to the preheated oven and bake 10–14 minutes, or until the fish is opaque and flakes easily with a fork (internal temperature ~145°F / 63°C).
8. Remove from oven, sprinkle with chopped parsley, serve hot with lemon wedges and crusty bread or rice to soak up the sauce.