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“Bold Moroccan spices add a fabulous flavour to wild salmon in this healthy fish dish. Great for feeding a crowd!”
1hr 25mins

Ingredients Nutrition


  1. Place the tomatoes in a large saucepan and cook, over a medium heat, for 10 minutes or so, until reduced by half.
  2. Meanwhile, toast the coriander and cumin seeds in a dry frying pan until golden and aromatic - this should take about 30 seconds. Transfer the spices to a food processor.
  3. Add the parsley, garlic, jalapeno pepper, fresh cilantro and black pepper. Process to a paste.
  4. When the tomatoes have reduced, stir in the spice paste and bring to the boil, stirring well.
  5. Preheat the oven to 400°F
  6. Leave sauce to cool and add then add the lemon juice.
  7. Lay the fish out in a large casserole dish and pour over the sauce. Cover and bake for about 20 minutes, until the fish is cooked through. Serve straight away.

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