Egyptain Baccala

Nile Perch appears in the supermarkets here pretty regularly. It was recommended by a friend who is more adventurous than I am when it comes to fish and it is pretty darn good, as freshwater fish goes. The texture is not unlike cod and the flavor is very mild. The other thing that is nice about it is that you can get thick pieces so it doesnt dry out in the oven. I gather these fish are pretty large, upwards of 100lbs for the biggest.

I marinated about 500g of it in lemon, salt, pepper, and some fresh cilantro for about 5 or 6 hours. Then I put the fish on a baking sheet and sprinkled it with olive oil and a some bread crumbs and baked it at 180 (C.) for 35 min or so.

I served it with rice and some spinach, beans and a salad. Even the fussiest amongst us ate it.


  1. Yum, that sounds good. It is funny, you cook fish exactly opposite from the way my grandmother taught me to cook it. She would pre-heat the oven to 425 and bake the fish for 10 mins tops. Then take it out and let it rest for about 5-10 mins. It is really quick and easy that way.

  2. Of course, slow and low sounds like it would be good too!


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