SEMEK BEL FEREN

Semek Bel Feren (Baked Seabass with Amba and Tomato)

Ingredients:

• 1 whole seabass (about 1 kg), cleaned and scaled

• 100 g diced onion

• 2 tsp curry powder

• 1 tsp salt (or to taste)

• 100 g butter, divided

• 2 tomatoes, sliced

• 2 tbsp Amba sauce (Iraqi mango pickle sauce)

Instructions:

Preheat the grill to medium-high (setting 3).

In a small bowl, mix the diced onions with curry powder and salt until well combined.

Place the seabass on an oven-safe platter or baking dish.

Spread the onion mixture evenly over the top and inside of the fish.

Dot with 50 g of butter.

Place under the grill for about 10 minutes, until the fish starts to turn golden and fragrant.

Remove the fish from the oven. Arrange the sliced tomatoes on top of the fish, brush them with Amba sauce, and top with the remaining 50 g of butter.

Return to the grill for another 10 minutes, or until the fish is cooked through and the tomatoes are lightly caramelized.

Serve hot with rice, bread, or salad.