Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, masgouf (iraqi fish). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Masgouf (Iraqi Fish) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Masgouf (Iraqi Fish) is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook masgouf (iraqi fish) using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Masgouf (Iraqi Fish):

1. Prepare 1 Carp Fish (Seabass can also be used)
2. Prepare 4 Onions
3. Prepare 3 Tomatoes
4. Prepare 3 Tbsp Olive Oil
5. Take 1 Tbsp Fish Seasoning
6. Get 1 Tbsp Mixed Herbs
7. Prepare 1 Tbsp Turmeric
8. Take 1 Tbsp Cumin
9. Take 1 Tbsp Parsley
10. Get 1 Tbsp Paprika
11. Get 1 Tsp Salt
12. Prepare 1 Tsp Black Pepper
13. Make ready 1 Tbsp Tomato Puree
14. Make ready 1 Whole Lemon Juice
15. Prepare 1 Tsp Garlic Paste

Steps to make Masgouf (Iraqi Fish):

1. It is Iraqi tradition to use Carp fish for Masgouf, however should you find it difficult to find this type, Seabass or Seabream work well too. Have your fishmonger descale, gut and clean the fish, and split lengthwise from the belly. Make sure to wash the fish when you get home with cold water, lemon and vinegar. Pre-heat the grill oven at 200C.
2. In a small bowl, mix all seasoning together along with the vegetable oil and tomato puree. Oil the base of a large baking tray that will fit with the fish open in a butterfly position. Slice the onions and tomatoes in large chunks and place around the fish in the baking tray.
3. Coat the entire fish with the seasoning using a brush, both inside and outside. Laying the fish scale side flat down and grill the fish in the oven. Make sure the tray is placed almost at the very bottom of the oven to slow grill the fish for 1 hour. Keep an eye on the fish in case it starts to dry/burn, either move it further down in the oven or lower the temperature.
4. After an hour, feel free to re-coat the fish again with any seasoning left in order to not re-moisten the fish and pop back in the grill for up to 45 minutes. Serve with a choice of salad or tomato rice traditionally.

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