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Hut Bcamoun Baked Striped Bass With Cumin

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Ingredients

Adjust Servings:
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)

Nutritional information

263.6
Calories
253 g
Calories From Fat
28.2 g
Total Fat
3.9 g
Saturated Fat
0 mg
Cholesterol
1755.2 mg
Sodium
4 g
Carbs
1.9 g
Dietary Fiber
0.5 g
Sugars
1.3 g
Protein
52g
Serving Size

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Hut Bcamoun Baked Striped Bass With Cumin

Features:
    Cuisine:

    From Morocco. Adapted from Time/Life Foods of the World. Posted for ZWT6.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Hut B’camoun (Baked Striped Bass With Cumin Paste), From Morocco Adapted from Time/Life Foods of the World Posted for ZWT6 , From Morocco Adapted from Time/Life Foods of the World Posted for ZWT6


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    Steps

    1
    Done

    Preheat Oven to 400f.

    2
    Done

    Wash Fish and Rub Inside and Out With 2 Teaspoons Salt.

    3
    Done

    Let Fish Rest at Room Temperature 15 Minutes.

    4
    Done

    Rinse Under Cold Running Water to Remove the Salt.

    5
    Done

    Pat Dry.

    6
    Done

    Combine Remaining Salt With Oil, Parsley, Cumin, Paprika, Garlic and Black Pepper, and Mix Well.

    7
    Done

    Spread Mixture Over Fish Inside and Out, Leaving Head and Tail Exposed.

    8
    Done

    Lay Fish on a Large Sheet of Heavy Duty Aluminum Foil.

    9
    Done

    Fold Foil Over Fish and Bring Up Edges to Enclose Completely.

    10
    Done

    Place on Baking Sheet and Bake in Middle of Oven 40 Minutes, or Until Fish Feels Firm When Prodded Gently With a Finger.

    11
    Done

    Turn Onto a Serving Platter and Garnish With Lemon Slices.

    Avatar Of Michael Mckenzie

    Michael McKenzie

    Grill master known for his perfectly cooked and tender meats with smoky flavors.

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