Category Archives: Fish

Salmon with Barberries or Cranberries

This is an ideal dish for a lavish dinner party after a tour, exuding buttery goodness with a balance of herbs, sweet and tangy barberries and a pleasant hint of nuttiness from the walnuts, all coming together to create a parade of flavors. If you would rather, you could use haddock, cod or sea bass. At home, you can change and customize this recipe and on tour, we allow you to ask the chef to change whatever you want.

Salmon with Barberries
Salmon with Barberries

This is a recipe, which takes a hour to make and because we are talking about salmon, don’t change the fish, change anything else if you need.


  • 60g/2¼oz/4 tbsp salted butter, softened, plus extra for greasing
  • 40g/1½oz/½ cup dried barberries or cranberries

    Barberries
    Barberries
  • 3 handfuls of parsley leaves, finely chopped
  • 3 handfuls of coriander/cilantro leaves, finely chopped
  • 2 handfuls of tarragon leaves, finely chopped
  • 2 handfuls of dill leaves, finely chopped
  • 6 garlic cloves, very finely chopped
  • 40g/1½oz/⅓ cup walnut pieces, coarsely chopped
  • 2 tbsp Saffron Liquid (see page 212)
  • 2 tbsp pomegranate molasses
  • 1 salmon, about 1.5kg/3lb 5oz, scaled, butterflied and skin scored
  • sea salt and freshly ground black pepper
  • Chelow Rice, to serve
  • lemon or lime wedges, to serve

    Salmon with Barberries
    Salmon with Barberries

  1. Preheat the oven to 180˚C/350˚F/Gas 4 and grease a baking pan with some of the butter.
  2. Put the barberries in a bowl and cover with water, then leave to soak for 5 minutes.
  3. Drain well and pat dry with paper towels.
  4. In a bowl, mix the herbs, garlic, drained barberries, walnuts, saffron liquid, 30g/1oz/2 tablespoons of the butter and the pomegranate molasses to create a paste.
  5. Season with salt and pepper to taste.
  6. Rub the interior and exterior of the fish with some salt and stuff the fish with the butter and herb paste.
  7. Sew up the fish cavity using a needle and thread or secure with 3–4 wooden cocktail sticks.
  8. Melt the remaining butter in a small saucepan over a medium heat.
  9. Baste the fish with the butter and season with pepper.
  10. Bake, uncovered, for 25–30 minutes, depending on the size of the fish (the general rule is 7 minutes cooking time per 2.5cm/1in measured at the thickest part of the fish), until the fish is tender, cooked through, crisp and golden.
  11. Remove the fish from the oven and transfer it to a platter.
  12. Drizzle with the cooking juices and serve with Chelow Rice and lemon wedges.
Salmon with Barberries
Salmon with Barberries

Sea Bass with Spiced Rice

This fragrant whole baked sea bass recipe is super simple, utterly delicious and a real show stopper. The onion rice is flavored with the removed fish head to give a really good seafood flavor, and the fish itself is baked to be flaky and juicy. This dish is actually Lebanese in origin.

Sea Bass with Spiced Rice
Sea Bass with Spiced Rice

The time it takes to get this recipe on your table is about and and a quarter hour and it’s enough for 4 persons.


  • whole sea bass, about 500g/1lb 2oz, cleaned and scaled
  • 120ml/4 floz/½ cup sunflower oil
  • 4 onions, thinly sliced
  • 2 tbsp ground cumin
  • 1 tsp ground cinnamon (for the sweet tooth under us, make it 2 teaspoons)
  • 1 tsp ground allspice
  • 200g/7oz/1 cup medium-grain rice
  • 2 tbsp pine nuts
  • 2 tbsp olive oil
  • 3 tbsp finely chopped parsley leaves (optional)
  • sea salt and freshly ground black pepper
  • lemon wedges, to serve
  • Tarator to serve

    Sea Bass with Spiced Rice
    Sea Bass with Spiced Rice

  1. Cut off the fish head and season it with salt.
  2. Set aside the remaining fish.
  3. Heat the sunflower oil in a heavy-based frying pan over a medium heat.
  4. When the oil begins to sizzle, add the fish head and fry for  about 5 minutes on each side.
  5. Remove the fish head and set aside.
  6. Add the onions to the pan and fry for about 5 minutes until golden, stirring occasionally.
  7. Remove from the heat and transfer the onions to a plate lined with paper towels.
  8. Spread three-quarters of the drained onions evenly across the base of a heavy-based saucepan.
  9. Place the pan over a low heat, add the fish head and cover with 500ml/17fl oz/generous 2 cups water.
  10. Add the cumin, cinnamon and allspice, and season to taste with salt.
  11. Cover, increase the heat to medium-high and bring to the boil, then remove the fish head and reserve.
    3 Add the rice to the pan, reduce the heat to low and cook, covered, for about 30 minutes or until the rice is tender and the water has been absorbed.
  12. Preheat the oven to 200˚C/400˚F/Gas 6.
  13. Meanwhile, toast the pine nuts in a heavy-based pan over a medium heat for 1–2 minutes until golden and fragrant, shaking the pan often.
  14. Put the uncooked fish in a baking dish, season to taste with salt and pepper and drizzle with the olive oil.
  15. Bake for 20 minutes or until the fish flakes easily when pushed with a fork.
  16. Divide the fish into four equal portions.
  17. Transfer the cooked rice to a dish, stand the fish head in the center, if you like, and arrange the fish portions on top of the rice.
  18. Add the remaining caramelized onions and the toasted pine nuts to the dish.
  19. Sprinkle with parsley and serve the dish with the lemon wedges and Tarator.
Sea Bass with Spiced Rice
Sea Bass with Spiced Rice
Sea Bass with Spiced Rice
Sea Bass with Spiced Rice
Sea Bass with Spiced Rice
Sea Bass with Spiced Rice

Prawn and Coconut Rice, invasion of India in Iran and Eaten in Israel

This is a rice dish eaten in Israel, imported from Iran, who got it from India. Everyone added their customizations and this is the result. This rice dish packs a little more heat than one would expect. This recipe strays from tradition with the addition of coconut cream.

Prawn and Coconut Rice
Prawn and Coconut Rice

We are talking here about 90 minutes of work for this dish. And you need to focus on the recipe, because it can be tricky.


  • 30g/1oz/2 tbsp unsalted butter
  • 1 onion, finely chopped
  • 1 small hot red chilli, deseeded and finely chopped
  • ½ tsp ground cinnamon
  • 3cm/1¼in piece of root ginger, peeled and finely chopped
  • 2 tsp tomato purée/paste
  • 1 tsp ground turmeric (optional)
  • 1 tsp ground fenugreek (optional)
  • 500g/1lb 2oz large raw prawns/shrimp, peeled and deveined
  • 5 garlic cloves, crushed
  • 2 small handfuls of coriander/cilantro leaves, finely chopped, plus extra for sprinkling
  • 250ml/9fl oz/generous 1 cup coconut cream
  • zest and juice of 1 lime or 2 tsp dried lime powder
  • 6 tbsp sunflower oil
  • parboiled Rice
  • sea salt and freshly ground black pepper
  • lime wedges, to serve

    Prawn and Coconut Rice
    Prawn and Coconut Rice

  1. 1 Melt the butter in a frying pan over a medium heat, then add the onion and fry for 3–5 minutes until soft and translucent.
  2. Add the chilli, cinnamon, ginger and tomato purée/paste, plus the turmeric and fenugreek, if using, and cook, stirring, for another 2–3 minutes.
  3. Add the prawns/shrimp, garlic and coriander/cilantro, stirring briefly so that they are covered in the spice and herb mixture, and cook for 2 minutes.
  4. Remove the pan from the heat.
  5. Mix in the coconut cream and lime zest and juice.
  6. Season to taste with salt and pepper.
  7. Heat the oil in a heavy-based saucepan over a medium heat until it’s sizzling.
  8. Using a spoon, sprinkle 4–5 tablespoons of the rice across the bottom to cover the base.
  9. Add 2–3 tablespoons of the prawn/shrimp and coconut mixture and continue creating alternate layers of prawn mixture and rice, building the mixture up into a dome shape.
  10. Finish with a layer of rice. (Tipping all the rice in at once will squash and compress it, and the end result will not be as light and fluffy.)
  11. Using the handle of a wooden spoon, make three holes in the rice all the way to the bottom of the pan.
  12. Wrap the saucepan lid in a clean dish towel and tie it into a tight knot at the handle, then use it to cover the pan as tightly as you can so that steam does not escape. (The dish towel will prevent the moisture from dripping into the rice,  making it soggy.)
  13. Cook the rice over a medium heat for 2–3 minutes until the rice is steaming (you will see puffs of steam escaping at the edges of the lid), then reduce the heat to low and cook for 20–25 minutes, with the lid on all the time.
  14. Serve the rice and tahdeeg (crispy bottom).
  15. Sprinkle with extra coriander/cilantro and serve with lime wedges.
Prawn and Coconut Rice
Prawn and Coconut Rice
Prawn and Coconut Rice
Prawn and Coconut Rice
Prawn and Coconut Rice
Prawn and Coconut Rice

Prawn with Spinach and using Bread Crumble

This dish resembles a Greek prawn saganaki or a prawn vindaloo, but it’s really a similar dish some Israelis prepare. They toss in some crisped Arabic breadcrumbs to soak up the all-important juices. I’ve also added a lacing of Arak to give it a more intoxicating flavor.Well, you can replace the bread crumble with anything you think is better. For idea’s, see the images, because this is an excellent filler for other dishes.

Prawn, Spinach
Prawn, Spinach

This recipe takes about a hour to complete (if you include the making of the bread), and it’s officially an Arab/Jewish dish. You might not find this dish in a restaurant, unless you talk with our guides, who can instruct a chef to make it for you.


  • 2 loaves of stale Arabic Bread (see page 217), roughly crumbled
  • 2 tbsp sumac
  • 2 tbsp olive oil
  • 100g/3½oz/7 tbsp salted butter
  • 1 large onion, finely chopped
  • 1 garlic bulb, cloves separated and finely chopped or crushed
  • 1 small hot red chilli, finely chopped (optional)
  • 900g/2lb large raw prawns/shrimp, peeled and deveined
  • 200ml/7fl oz/scant 1 cup Arak or Pernod
  • 6 tomatoes, finely chopped
  • 2 handfuls of coriander/cilantro leaves, finely chopped
  • 3 handfuls of spinach leaves, finely chopped
  • juice of 1 lemon
  • sea salt and freshly ground black pepper

Prawn, Spinach
Prawn, Spinach
  1. Preheat the oven to 180˚C/350˚F/Gas 4.
  2. Put the bread pieces on a baking sheet.
  3. Sprinkle with sumac, drizzle over the oil and toss to combine.
  4. Bake in the oven for 10 minutes, shaking the sheet a couple of times, until they are crisp and golden.
  5. Meanwhile, melt 60g/2¼oz/4 tablespoons of the butter in a heavy-based saucepan over a medium heat, add the onion, then cover and sweat for 5 minutes until soft and translucent.
  6. Add the garlic, chilli, if using, and prawns/shrimp and toss to coat, then sear the prawns/shrimp for about 2 minutes on each side until they are light pink.
  7. Remove the prawns/shrimp, cover and set aside.
  8. Add the Arak to the pan and leave to bubble and reduce for 2–3 minutes. Add the tomatoes and coriander/cilantro and cook for 4–5 minutes until the tomatoes have softened.
  9. Add the spinach leaves, the prawns/shrimp and the remaining butter, season to taste with salt and pepper and toss to combine, cooking for 3–4 minutes until the spinach has wilted and the prawns are just cooked through.
  10. Squeeze over the lemon juice.
  11. Remove from the heat and transfer to bowls.
  12. Sprinkle over the crisped Arabic Bread crumbs and serve.
Prawn, Spinach
Prawn, Spinach
Prawn, Spinach
Prawn, Spinach
Prawn, Spinach
Prawn, Spinach