Iraqi Masgouf-Inspired Lemon Fish

Ingredients

• 10 oz firm white fish fillets
• 1 tbsp olive oil
• 1 tbsp tamarind paste
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1 small tomato, halved
• 1/2 cup long-grain rice
• 1 cup vegetable broth
• 1 tbsp chopped parsley
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

Steps

1. Cook rice in vegetable broth until tender; cover and keep warm.
2. Stir olive oil, tamarind paste, lemon juice, garlic, cumin, salt, and pepper into a glaze.
3. Brush fish and tomato with half the glaze and roast at 425°F (220°C) for 8 minutes.
4. Brush with the remaining glaze and continue roasting until fish flakes and reaches 145°F (63°C).
5. Serve fish and charred tomato over rice with parsley.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.