Baked fish fillets with walnut and fresh coriander sauce [Adapted from a recipe by Sima Osman Yassine and Sadouf Kamal] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 296) by Paula Wolfert

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Notes about this recipe

  • TrishaCP on November 22, 2020

    We really liked this dish and it was very easy to prepare (used flounder). Something about the recipe title made me think the sauce might be a bit heavy, but I pressed ahead. The sauce is actually quite light tasting from the lemon, and the walnuts are in such a small quantity they don’t overpower the fish. Not sure that I would bother cooking the cilantro again- I think I would just sprinkle on the completed dish.

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