Dorades with Onion-Herb Stuffing and Braised Vegetables

Jordanian cuisine has many similarities with Palestinian and Syrian. These countries in the eastern Arab region belonged to the Ottoman Empire for centuries, which explains the similarities of the recipes with Turkish ones. As in all Arab countries that have access to the sea, in Jordan there is a myriad of ways to prepare fish, often stuffing it.

Chop the onions and the kitchen herbs and mix them thoroughly.

Dust the inside of the fish with the spice mixture and fill it with the onion-spice mixture.

The fish bed Preheat the oven to 220 degrees. Cut the onions into pieces, spread them evenly on a baking tray, pour olive oil over them, mix, sprinkle pepper and oregano. Put the onions in the oven for 10-15 minutes until translucent. Then place the fish on top, cover with aluminum foil and roast for about 15 minutes.

The vegetables Take two tablespoons of the oil-drained onions (from the cooked fish bed) (before placing the fish on top) and put them in a frying pan for the vegetables.

Mix the zucchini slices in the frying pan with the onions and garlic and let them brown slightly, then add the eggplant pieces.

Mix two tablespoons of tahini with the juice of one lemon and add a spoonful of yogurt to make a creamy sauce. Season with salt and pimento powder and spread evenly in the vegetable pan, diluting with a small amount of water to allow the vegetables to float. 15 -20

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