Snapper baked with cumin and lemon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole snapper; approx. 2kg | |
| 1 | tablespoon | Chopped parsley |
| 4 | teaspoons | Ground cumin; (preferably freshly |
| ; ground) | ||
| 6 | teaspoons | Paprika |
| 2 | Garlic cloves; chopped | |
| 1 | teaspoon | Freshly ground black pepper |
| 1 | teaspoon | Salt |
| ⅓ | cup | Olive oil |
| 1 | Lemon; cut into slices | |
Directions
Have the fish cleaned and scaled.
Mix together other ingredients, except lemon, and smear on the fish, inside and out.
Have a piece of alfoil to wrap the fish.
Lay half the lemon slices in the alfoil, place the fish on the lemon, put the remaining slices on the top.
Fold the alfoil loosely over the fish, and close it, top and sides, making sure the fish is completely enclosed.
Lay the parcel on a baking tray and bake in a moderate oven - 190c, for about
30 minutes.
Turn off the heat and allow the fish to rest for 10 minutes before serving.
Remove the fish carefully from the alfoil and arrange on a large platter, surrounded by its juice.
Converted by MC_Buster.
Per serving: 205 Calories (kcal); 19g Total Fat; (80% calories from fat); 6g Protein; 5g Carbohydrate; 8mg Cholesterol; 552mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.