Ingredients
-
1
-
3
-
1/2
-
1/2
-
2
-
2
-
1
-
-
-
-
-
-
-
-
Directions
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. |
