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.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

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