Ingredients:
- A fish weighing a kilo and a half.
- 250 grames of rice vermicelli.
- 1 clove of garlic.
- 2 Tablespoons of Sweet pepper.
-1 Tablespoons Of camon.
- 1 tablespoon of salt.
- Tea cup and a half of oil.
- 2 papers of Moses.
- 500 grams of shrimp.
- 1 tablespoon of lemon juice.
- 100 grams of champignon.
- 500 grams of tomatoes.
- 1 Tablespoons of crushed coriander.
- 1 Tablespoons of crushed parsley.
- Green sweet Pepper sweet cut into circles.
- 1 tablespoon of harissa.
How to prepare:
- Wash the fish with salt and remove a thorn spine
- Flake garlic with salt .In a pot knock confuses garlic, cumin, Sweet pepper, of lemon juice and oil, crushed coriander andparsely.
- Put rice vermicelli in hot water for 5 minutes and then drips it . cut champignon into small pieces
- Wash the fish with salt and remove a thorn spine
- Flake garlic with salt .In a pot knock confuses garlic, cumin, Sweet pepper, of lemon juice and oil, crushed coriander andparsely.
- Put rice vermicelli in hot water for 5 minutes and then drips it . cut champignon into small pieces
- Peel shrimp after boiling and dripping.
- Rub a quarter of the fish mixture.
- Rub a quarter of the fish mixture.
- Mix rice vermicelli with half the of shrimp, and champignon with the second quarter of mixture then outlive the fish.
- In order not to come out of this mixture sutured fish with needle and thread, form it’s part.
- Finally enter the fish in the oven.
