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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I used this on a thick filet of salmon and it worked out well. You could use other fresh fish, but it really depends on the fish. Ingredients:
2 tablespoons celery seeds, crushed |
2 tablespoons dried oregano |
2 tablespoons dried basil |
2 tablespoons dried parsley |
2 tablespoons chives, finely chopped |
1 tablespoon cocoa |
1 tablespoon tomato ketchup |
3 tablespoons green bell peppers, finely diced |
1 tablespoon lemon juice |
1 tablespoon lemon peel, grated |
Directions:
1. Mix all ingredients and place it in a seal tight ziploc bag, and refrigerate at least 30 minutes before using.
2. Use half of the mixture on one or more filets of fresh fish, as a thin crust. Bake in a preheated 350 F degree oven for 20 minutes.
3. Serve warm over a bed of rice, couscous, or any other grains of your choice.
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