Ingredients
-
3
-
12
-
1
-
3
-
3
-
2
-
3
-
12
-
4
-
1
-
1
-
5
-
1/2
-
1/2
-
Directions
Moroccan Red Snapper With Cumin Seeds, A lovely roasted fish from Morocco, originally appeared in Saveur in 1999 Cook time includes thirty minutes marinating time , This was incredible! Next time we make it, we’re going to triple or quadruple the vegetables so we can eat the leftovers as a side dish later in the week This literally was one of my favorite recipes so far on this website!!! Thank you so much for posting it!, Definitely a keeper I loved the marinade So easy, but tasted like I worked all day on it Thanks for sharing
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Steps
|
1
Done
|
Grind Together Cumin Seeds, Garlic Cloves, Chopped Parsley and Salt With a Mortar and Pestle. |
|
2
Done
|
Transfer to a Small Bowl and Mix in the Lemon Juice. |
|
3
Done
|
Place Red Snappers in a Large, Shallow Baking Pan and Rub Spice Mixture All Over Fish. |
|
4
Done
|
Cover With Plastic Wrap and Marinate in Refrigerator For at Least 30 Minutes. Preheat Oven to 500. |
|
5
Done
|
Remove Fish from Refrigerator and Scatter Carrots, Potatoes, Tomatoes, Green Bell Pepper, Sliced Lemon, Green Chiles (such as Anaheims) Over and Around Fish. |
|
6
Done
|
Pour Water and Extra-Virgin Olive Oil Over Fish and Vegetables. |
|
7
Done
|
Bake, Basting Often, Until Fish Is Cooked Through, About 30 Minutes. |
