- Ingredients
- 3 tbsp toasted cumin seeds
- 12 peeled crushed garlic cloves
- 1 bunch chopped fresh parsley
- 3 tsp 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 seeded stemmed green bell pepper
- 1 sliced lemon
- 5 whole mild green chilies
- 1/2 cup water
- 1/2 cup extra virgin olive oil
recipe
The cumin, garlic and lemon really adds a fantastic taste to this dish. The flavors of the spices complemented their taste. Your taste buds will scream for more.
Directions:
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 chilies 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.
