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How Lebanese fish casserole works


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Fish is a favourite meal for many, it is a low-calorie taste snack, it also contains a large percentage of protein.

Fish is also known for having an important element of omega-3 fatty acids, which the human body cannot produce in the body naturally, and which is also needed.

Therefore, it is always recommended to eat fish twice a week, because it has great benefits on the human body. Fish has many species, about 30 thousand, the most famous being tilapia, mullet, tuna, salmon, sardines and many more.

The diversity of fish varies, the methods of preparation also vary by region, and one of the most delicious recipes for fish cooking is the Lebanese way of preparing it. Come and share your experience.

Amounts of Lebanese fish casserole

  • 1 kg thickness clip
  • 300 grams tahini
  • 3 chopped onion
  • 1 garlic clove, chopped
  • Juice 2 lemon beads
  • 1 cup olive oil
  • 1 cup water
  • Salt (as desired)


  • 50 g reddish pine

Lebanese Fish Casserole Method

  1. Preheat the oven to 180 ° C, then strap the fish into an oven tray.
  2. Insert the oven fish tray until cooked.
  3. Meanwhile, heat the oil in a frying pan over the fire. Add the pine and heart until browned.
  4. Remove the pine from the pan and add the onion. Stir well until it turns golden.
  5. Remove the pan from the heat.
  6. In a side dish, mix garlic with tahini, lemon juice and a pinch of salt. Stir the mix well until you reach the right texture.
  7. Pour onions over the fish, followed by the sauce.
  8. Decorate the face with reddish pine

Casseroles Fish Casseroles

Sardines Fish Casserole

  1. 1 kg medium sardine thickness
  2. 2 onion, sliced round
  3. 1 carrot, sliced round
  4. 5 tomato beads, sliced round
  5. 3 green capsicum, sliced round
  6. 10 garlic cloves, chopped
  7. 1⁄2 teaspoon salt
  8. 1⁄2 teaspoon cummins
  9. 1⁄2 teaspoon stripe
  10. 1⁄2 cup lemon juice
  11. 4 tbsp olive oil
  12. 1 tbsp vinegar

How sardine fish casserole works

  1. Mix the garlic with the cumin, salt and slash, then clean the fish thoroughly and brush with the garlic mix, as well as 1⁄4 a cup of lemon juice and vinegar, let the fish season for 1 hour.
  2. Spread the fish in an oven tray, as well as carrots, onions, tomatoes and capsicum.
  3. Distribute to the face the remaining lemon juice as well as oil.
  4. 4- Roll the tray with the oven until the fish is browned and cooked.

Casserole Fillet Oven

Oven fillet casserole

  • 1 kg fillet thickness
  • 2 onion, sliced round
  • 1⁄2 kg potatoes, peeled and sliced round
  • 1 tomato bead, sliced round
  • 2 green capsicum, sliced round
  • 1 chilli grain, sliced round
  • 1 lemon bead, sliced round
  • 3 garlic cloves, chopped
  • 1⁄4 cup of chopped parsley
  • 1⁄4 cup chopped celery
  • 1 cup tomato juice
  • 1⁄2 teaspoon cummins
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 teaspoon fish seasoning
  • Salt
  • Black Pepper

How to make an oven fillet casserole

  1. 1- Preheat the oven to 220 ° C, then season the pieces of fish with garlic, salt, cumin, fish seasoning, black pepper, set aside the fish for 30 minutes.
  2. Mix potatoes and peppers with salt and black pepper, and stir well.
  3. 3. In an oven tray, spread the potato rings, followed by the pepper rings, then cover with the tin and insert the oven, for 20 minutes.
  4. Remove the tray from the oven and spread the fish, onions, chillies, tomatoes and lemons.
  5. Add tomato juice over the tray as well as parsley and celery. Insert the oven tray after covered with foil, and insert the oven for 10 minutes.