Moroccan Red Snapper With Cumin Seeds

Chef Kate's Note:

A lovely roasted fish from Morocco, originally appeared in Saveur in 1999. Cook time includes thirty minutes marinating time.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

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

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.

Reviews

[Melanie D]

This was incredible! Next time we make it, we're going to triple or quadruple the vegetables so we can eat the leftovers as a side dish later in the week. This literally was one of my favorite recipes so far on this website!!! Thank you so much for posting it!

[Crisci]

Definitely a keeper. I loved the marinade. So easy, but tasted like I worked all day on it. Thanks for sharing.

[Nasseh]

I made this using salmon instead of red snapper. I also used preserved lemon in place of regular lemon. DH thoroughly enjoyed this dish. Made for NA*ME Tag