How to make St Peters Fish
Living so close to the Sea of Galilee, we can get fresh Amnon Fish (also known as St Peters Fish).
Local Fishmonger in the Galilee
I serve one whole white fish per person.
The Amnon fish— as we mentioned is also known as St. Peter’s Fish—is a type of tilapia native to the Sea of Galilee. It holds deep cultural, ecological, and religious significance.
According to Christian tradition, it’s the fish that Peter caught with a coin in its mouth to pay the Temple tax. This biblical association has made it a popular dish among pilgrims visiting restaurants in the region.
Locally called Amnon in Hebrew and Musht in Arabic, the fish plays a vital role in the lake’s ecosystem. These fish feed on algae and help maintain water quality.
It’s also one of the most commercially important species in Israel, especially during the spring spawning season when fishing is restricted to protect nesting grounds.
Restaurants around the Galilee serve it grilled or fried—head, tail, and all. Visitors enjoy a taste of history alongside a scenic view of the biblical Lake Kinneret.
Directions:
- Drizzle Galilee Green Olive Oil generously on the fish
- Sprinkle the following spices: garlic powder, turmeric, curry powder, paprika, mustard powder and black pepper
- Squeeze fresh lemon juice
- Shmeer/Spread all over
- Bake at 200 C or 375 F for 20 minutes or until done
- Or Bake on convection 200 C or 375 F for 15 minutes or until done
Serve with your favorite salads and a bottle of Chardonnay
ENJOY!!
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