WHOLE BAKED FISH, MOROCCAN-STYLE

Whole Baked Fish, Moroccan-Style image

Provided by Moira Hodgson

Time 2h30m

Yield 4-6 servings

Number Of Ingredients 10

Previous Next

Ingredients

1 bunch fresh coriander
2 cloves garlic
2 tablespoons vinegar
Juice of 1 lemon or lime
1 tablespoon paprika
1 tablespoon cumin
1/2 teaspoon crushed chili
Coarse salt and freshly ground pepper to taste
2 tablespoons olive oil
1 4-pound whole fish such as striped bass, sea bass, red snapper, head and tail intact

Steps:

Reserving a few sprigs of coriander for garnishing, combine all the ingredients except the fish in an electric blender and mix until smooth. With a sharp knife, make three slashes in the skin. Smear the mixture in the fish cavity and over the skin. Leave to marinate at room temperature for about 2 hours.
Broil the fish for about 10 minutes on each side, depending on the thickness of the fish, or until cooked. Arrange on a serving platter, garnish with coriander and lemon slices.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 63 grams, SaturatedFat 2 grams, Sodium 773 milligrams, Sugar 0 grams