4 - 6
How to cook Almond-Coated Baked Fish (Hut Benoua)
- 1 whole sea bass weighing about 4 pounds, cleaned
- 1 1/2 cups blanched almonds, toasted and ground
- 1 tablespoon powdered sugar
- 1 tablespoon orange flower water
- 1 tablespoon ground cinnamon
- 2 teaspoons hot paprika
- 1/2 cup water
- 1/4 cup butter, softened, plus extra for buttering
- 1 onion, finely chopped
- Pinch of saffron threads, crushed
- Salt and pepper
- Preheat the oven to 375°F. Put the almonds, powdered sugar, orange-flower water, cinnamon, 3 tablespoons water, half the butter and seasoning in a bowl and mix to a smooth paste. Season the sea bass inside and out then fill with half the almond mixture.
- Mix the onion, saffron and remaining water together and pour into a large buttered baking dish. Put the sea bass on the onion mixture and spread the remaining almond mixture over the fish. Melt the remaining butter and trickle over the almond mixture.
- Bake for about 45 minutes until the fish is cooked and the almond topping has a crust on it yet is still soft underneath.
The Almond-Coated Baked Fish (Hut Benoua) is African recipe from Morocco. This unusual sweet heat entree is made both beautiful and hot with startling red paprika. With origins from the Moroccan fishing port of Safi, this is quite a delicious fish dish with its crisp sweet, spiced coating.
This recipe for Almond-Coated Baked Fish (Hut Benoua) serves/makes: 4 - 6
The Almond-Coated Baked Fish (Hut Benoua) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bass
Preparation Method: Baked