Chraime - Fish in Tomato Sauce

 One of my favorite restaurants in Israel, Eyal Shani’s North Abraham’s, serves an amazing fish dish called CHRAIME. The fish is cooked in several tomatoes with a side off tahini sauce and a zing of hot peppers. I now make this dish without the zing, but feel free to add your own.

Ingredients

  • 2 lbs. white, meaty fish (I use cod), cut into serving pieces
  • 1 lb cherry tomatoes (half of them halved)
  • 4 oz. Dried tomatoes (not in oil)
  • 14 oz. Can of chopped tomatoes in puree
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • Salt and pepper

Instructions

  1. Preheat the oven to 375F.
  2. Hydrate the dried tomatoes by pouring hot water over them and let sit for 30 minutes.
  3. Please the fish in a baking dish (cast iron or Le Cruset work best). Pour all the tomatoes over the fish. Add the spices. Bake for 40 minutes. Serve with a side of tahini (either as is or as a sauce). Abraham’s served this with thick chunks of lava in bread. I love it just that way.