“Chraime” – Israeli Baked White Fish

For the past 2000 years, Jews have lived in many countries throughout the world. We settled in these countries and adopted/adapted their customs and culture. You can safely say that we’ve been almost everywhere.  In each land we were exposed to all different culinary styles and exotic flavors of our host country.

Early Immigrants to Yavne’el in the Galilee

Since the establishment of the State Israel in 1948, the Jewish people came home in large numbers and we are benefiting in so many ways from this in-gathering of the “exiles” from around the world. A huge influence on Israeli “culture” came from the returning Jewish communities from North Africa; in particular Morocco, Tunisia, Algeria and Egypt.

For me, living in Israel means that I’m learning from my friends and neighbors to cook all these amazing dishes from the four corners of the earth.

With this dish we travel to North Africa where fish was abundant and the flavors are bold and rich. “Chraime” is the Moroccan name for this baked fish in spicy tomato sauce.

Ingredients:

• 1/3 cup Galilee Green Olive Oil
• 3 cloves garlic, minced
• 2 tablespoons sweet paprika
• ½ tablespoon hot paprika (or to taste)
• 1 teaspoon cumin
• 2 tablespoons of tomato paste
• 1 cup water
• 4 fish fillets – use any white fish
• 1 chopped bunch of fresh cilantro – for those people who do not like the taste of cilantro use parsley instead

Directions:

1. Preheat oven to 350F/180C
2. Combine all the sauce ingredients
3. Place sauce in an oblong baking dish
4. Add fish in a single layer and coat the fish with the sauce
5. Sprinkle chopped cilantro or parsley over the fish
6. Bake uncovered for 30-35 minutes depending on the thickness of the fish
7. Serve the fish slathered with the yummy sauce
8. Serves 4

This recipe is so wonderful, you are going to want to share it with everyone.  I am.  ENJOY!

Cook Like and Israeli with
Galilee Green Extra Virgin Olive Oil

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