Dag BaSil

Nutrition · per serving

Steps

1. 1

   Pat the white fish fillets dry, then season them on both sides with fine salt, black pepper, and lemon juice. Set aside while you build the sauce; this brief seasoning time lightly firms the fish and helps it stay flavorful.

   400 g white fish fillets, skinless and boneless4 g fine salt1 g black pepper15 ml lemon juice
2. 2

   Heat a wide saute pan or skillet over medium heat and add the olive oil. Add the sliced garlic and caraway seeds and cook for 30-60 seconds, stirring constantly, until fragrant but not browned; burnt garlic will make the sauce bitter.

   30 ml olive oil5 cloves (20 g) garlic cloves, thinly sliced4 g caraway seeds
3. 3

   Stir in the ground cumin, tomato paste, grated tomatoes, water, chopped red chili, sweet paprika, and fine salt. Bring to a lively simmer, then cook for 8-10 minutes, stirring occasionally, until the tomatoes lose their raw taste and the sauce thickens slightly. The sauce should be loose enough to cradle the fish, not dry.

   2 g ground cumin20 g tomato paste300 g ripe tomatoes, grated or finely chopped80 ml water1 small (10 g) red chili, finely chopped4 g sweet paprika3 g fine salt
4. 4

   Lower the heat to medium-low and nestle the seasoned fish fillets into the sauce in a single layer. Spoon some sauce over the tops, cover the pan, and simmer gently for 6-8 minutes, depending on thickness, until the fish is just opaque and flakes easily with light pressure. Avoid vigorous boiling so the fillets stay intact.

   400 g white fish fillets, skinless and boneless
5. 5

   Uncover and scatter over the chopped coriander and lemon zest. Cook for 30 seconds more to release the herb aroma, then remove from the heat and let the pan stand for 2 minutes so the sauce settles around the fish.

   15 g fresh coriander, roughly chopped1 tsp (2 g) lemon zest
6. 6

   Serve the fish hot with plenty of sauce and lemon wedges alongside for squeezing at the table.

   2 wedges lemon wedges

Origin & History

Dag BaSil is a beloved Israeli fish dish strongly associated with the cooking of Libyan Jews, who brought their robust chile-and-spice fish stews to Israel. Over time it became a staple on Shabbat tables and for festive meals, especially in homes where spicy tomato-based fish dishes are a family tradition.