North African Sea Brass in paprika oil


North African Sea Brass

1 fresh Sea Brass

1 red capsicum

5 garlic cloves

1 big sweet potato

1 tablespoon paprika

1 teaspoon chili powder

1 teaspoon caraway seeds

1 glass sun flower seeds

1 ½ tablespoon tomato paste

1 tomato

Pepper salt

Gut the fish and clean it (if the fish man did not do this for you) make some cuts in the skin. Cut the sweet potato in cubes and cut the paprika in rings. Cut the tomato in cubes

Take the paper of the garlic, lay them on your worktop, put the flat side of your knife on it and press so it will crack open a bit.

Put one glass of oil in a wide pan that can fit the fish in a whole. Warm the oil, put the garlic and the spices, pepper and salt in it and bake until fragment, add the tomato paste and stir it in. It will not become a homogeneous mass but that’s alright. Taste to see if it is spicy enough for you or if you like some more chili.

Add the potato and the capsicum and mix it all together. Leave it for a couple of minutes and add half a glass of water. Cook the potatoes until almost done without a lid so the water will evaporate again.

Make some place in the pan and put the fish in the middle, fill the belly with all the flavors you have in the pan and poor it over the skin as well. Bake the fish until done (about 10 minutes).

Poor more of the oil over the fish when serving.