Moroccan Red Snapper With Cumin Seeds

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 tablespoons toasted cumin seeds
• 12 peeled crushed garlic cloves
• 1 bunch chopped fresh parsley
• 3 teaspoons salt
• 3 lemons, juice of
• 2 (3 lb) cleaned scaled red snapper
• 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 (such as anaheims)
• 1/2 cup water
• 1/2 cup extra virgin olive oil

Recipe

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