INGREDIENTS
1 pound perch or snapper
1 clove garlic
¾ cups water, mixed with 1 to 2 tablespoons lemon juice
Butter (Saudi’s use olive oil)
1 large onion
1 tomato
1 large Hale orange
Salt, pepper and cumin (to taste)
PREPARATION
Place fish (whole or in pieces), in baking pan. Cover with diced onion, garlic and tomato. Drizzle with water mixed with lemon juice. Dot with butter or sprinkle with olive oil. Season with salt, pepper and cumin. Slice one whole orange (with skin) across, into thin slices, and lay atop fish. Cover and bake at 350 degrees for 30 to 45 minutes. Serve with rice, pita brad and green salad. If there is any fish left over, (add some chicken broth, heat it up-makes grate fish soup).