Yield: 4 servings
|1½ pounds||Cod fillets|
|½ teaspoon||Coriander seeds|
|½ teaspoon||Cumin seeds|
|½ teaspoon||Hot red pepper flakes|
|½ teaspoon||Caraway seeds|
|½ teaspoon||Salt or to taste|
|3||Garlic clove(s) thinly sliced|
|1 medium||Onion(s), thinly sliced|
|2||Tomatoes, thinly sliced|
|1 cup||Clam broth or fish stock|
|Juice of 1/2 lemon or to taste|
|3 tablespoons||Flat-leaf parsley chopped for garnish|
Note: You can also make this dish with snapper, hake, or bluefish.
Run your fingers over the fish, feeling for bones. Remove any you find with tweezers of needle-nose pliers. Cut fish into 4 pieces.
Combine the coriander seeds, cumin seeds, red pepper flakes, caraway seeds, and salt in a small, dry skillet. Roast over medium heat for 2-3 minutes, or until the spices are fragrant. Grind the spices in a spice mill. Rub the fish with the spice mixture and let stand for 10 minutes.
Oil a baking dish just large enough to hold the fish and arrange half the garlic, onion, and tomato slices over the bottom. Place the fish pieces in the dish and top with the remaining garlic, onion, and tomato slices. Pour the fish stock and lemon juice over the fish.
Can be prepared to this point up to 2 hours ahead Preheat the oven to 400øF. Bake the fish for 20-30 minutes, or until cooked to taste. Sprinkle with parsley and serve at once.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 122 Submitted By DIANE LAZARUS On 10-24-95