Saudi Mutabbaq Samak (Spiced Fish and Rice Traybake with Lemon)
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Ingredients
- 700 g white fish fillets (such as pollock)
- 300 g basmati rice
- 1 onion, finely sliced
- 3 tomatoes
- 1.5 tsp baharat
- 3 garlic cloves
- 3 tbsp vegetable oil
- 1 lemon, juiced
Nutrition (per serving)
- Calories
- 539 kcal
- Protein
- 39.6 g
- Carbohydrate
- 65.7 g
- of which sugars
- 4.8 g
- Fat
- 12.6 g
- of which saturates
- 1.3 g
- Fibre
- 4 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Cook the basmati rice in plenty of boiling salted water for 10 minutes until just tender, then drain.
- 2
Fry the onion and garlic in 2 tablespoons of the oil for 6-7 minutes until soft, then stir in half the baharat.
- 3
Spread the rice and fried onion over the base of an ovenproof dish.
- 4
Season the fish fillets with the remaining baharat and lemon juice, and lay on top of the rice with the tomato slices.
- 5
Drizzle with the remaining oil, cover with foil and bake for 18-20 minutes until the fish flakes easily and is cooked through.
- 6
Serve straight from the dish.
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