Hut B'camoun (Baked Striped Bass With Cumin Paste) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Morocco. Adapted from Time/Life Foods of the World. Ingredients:
1 striped bass, cleaned but with head and tail left on (3 pounds) |
3 teaspoons salt, divided |
1/2 cup olive oil |
1/2 cup finely chopped parsley |
2 tablespoons cumin seeds, crushed to a paste |
2 tablespoons paprika |
1 teaspoon finely chopped garlic |
black pepper |
lemon slice (to garnish) |
Directions:
1. Preheat oven to 400°F.
2. Wash fish and rub inside and out with 2 teaspoons salt.
3. Let fish rest at room temperature 15 minutes.
4. Rinse under cold running water to remove the salt.
5. Pat dry.
6. Combine remaining salt with oil, parsley, cumin, paprika, garlic and black pepper, and mix well.
7. Spread mixture over fish inside and out, leaving head and tail exposed.
8. Lay fish on a large sheet of heavy duty aluminum foil.
9. Fold foil over fish and bring up edges to enclose completely.
10. Place on baking sheet and bake in middle of oven 40 minutes, or until fish feels firm when prodded gently with a finger.
11. Turn onto a serving platter and garnish with lemon slices.
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