Hut B'camoun (Baked Striped Bass with Cumin Paste)
Fish, lemon slice and parsley come together in this Moroccan dish, fragrant with cumin and paprika and baked in the oven. It's finished with lemon slices.
1 hr · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 40 min · 60 min total
- easy
- 1
Preheat oven to 400°F. Wash fish and rub inside and out with 2 teaspoons salt. Let fish rest at room temperature 15 minutes.
- 2
Rinse under cold running water to remove the salt. Pat dry. Combine remaining salt with oil, parsley, cumin, paprika, garlic and black pepper, and mix well.
- 3
Spread mixture over fish inside and out, leaving head and tail exposed. Lay fish on a large sheet of heavy duty aluminum foil.
- 4
Fold foil over fish and bring up edges to enclose completely. Place on baking sheet and bake in middle of oven 40 minutes, or until fish feels firm when prodded gently with a finger.
- 5
Turn onto a serving platter and garnish with lemon slices.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
