Snapper Baked With Cumin and Lemon |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I am planning to make this for our seafood lunch Christmas day. Ingredients:
1 whole red snapper, cleaned and scaled (approx 2kg) |
1 tablespoon parsley, finely chopped |
4 teaspoons ground cumin |
6 teaspoons paprika |
2 garlic cloves, crushed |
1 teaspoon fresh ground black pepper |
1 teaspoon salt |
1/2 cup olive oil |
1 lemon, cut into slices |
Directions:
1. Mix together all ingredients (except lemon slices and fish) in a bowl.
2. Smear this mix over the fish-inside and out.
3. Take a piece of foil large enough to enclose the fish and lay half the lemo slices down the centre of it.
4. Lay the fish on the lemon slices and top with the remaining lemon slices.
5. Place on a baking tray and bake in a moderate (190c) oven for about 30 minutes.
6. Turn off the heat and allow the fish to rest for 10 minutes before serving on a large platter with the juices poured over.
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