Moroccan Red Snapper With Cumin Seeds |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A lovely roasted fish from Morocco, originally appeared in Saveur in 1999. Cook time includes thirty minutes marinating time. Ingredients:
3 tablespoons toasted cumin seeds |
12 peeled crushed garlic cloves |
1 bunch chopped fresh parsley |
3 teaspoons salt |
3 lemons, juice of |
2 (3 lb) cleaned scaled red snapper |
3 sliced peeled carrots |
12 sliced new potatoes |
4 sliced tomatoes |
1 sliced sliced seeded stemmed green bell pepper |
1 sliced lemon |
5 whole mild green chilies (such as anaheims) |
1/2 cup water |
1/2 cup extra virgin olive oil |
Directions:
1. Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
2. Transfer to a small bowl and mix in the lemon juice.
3. Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
4. Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
5. Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
6. Pour water and extra-virgin olive oil over fish and vegetables.
7. Bake, basting often, until fish is cooked through, about 30 minutes.
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