Moroccan Red Snapper with Cumin Seeds

Name: Moroccan Red Snapper with Cumin Seeds
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 tbsp toasted cumin seeds; 12 peeled crushed garlic cloves; 1 bunch chopped fresh parsley; 3 tsp salt; 3 lemons; 2 cleaned scaled red snapper (3 lb); 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; 0.5 cup water; 0.5 cup extra virgin olive oil

Fish, lemons and carrots baked in the oven and spiced with cumin.

1 hr 15 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

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. Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
3
Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
30 min
4
Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
5
Pour water and extra-virgin olive oil over fish and vegetables. Bake, basting often, until fish is cooked through, about 30 minutes.
30 min