Prep 15 mins
Cook 1 hr
A lovely roasted fish from Morocco, originally appeared in Saveur in 1999. Cook time includes thirty minutes marinating time.
- 44.37 ml toasted cumin seeds
- 12 peeled crushed garlic cloves
- 1 bunch chopped fresh parsley
- 14.78 ml salt
- 3 lemons, juice of
- 2 (2721.55 g) 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)
- 118.29 ml water
- 118.29 ml extra virgin olive oil
- Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
- Transfer to a small bowl and mix in the lemon juice.
- Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
- Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
- Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
- Pour water and extra-virgin olive oil over fish and vegetables.
- Bake, basting often, until fish is cooked through, about 30 minutes.
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!
Definitely a keeper. I loved the marinade. So easy, but tasted like I worked all day on it. Thanks for sharing.
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