Moroccan Red Snapper With Cumin Seeds Recipe

Name: Moroccan Red Snapper With Cumin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons toasted cumin seeds; 12 peeled crushed garlic cloves; 1 bunch chopped fresh parsley; 3 teaspoons 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 sliced seeded stemmed green bell pepper; 1 sliced lemon; 5 whole mild green chilies (such as anaheims); 1/2 cup water; 1/2 cup extra virgin olive oil

Servings: persons

3 tablespoons toasted cumin seeds
12 peeled crushed garlic cloves
1 bunch chopped fresh parsley
3 teaspoons 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 sliced seeded stemmed green bell pepper
1 sliced lemon
5 whole mild green chilies (such as anaheims)
1/2 cup water
1/2 cup extra virgin olive oil

1
Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
2
Transfer to a small bowl and mix in the lemon juice.
3
Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
4
Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500u00b0.
5
Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
6
Pour water and extra-virgin olive oil over fish and vegetables.
7
Bake, basting often, until fish is cooked through, about 30 minutes.

1080

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons toasted cumin seeds, 12 peeled crushed garlic cloves, 1 bunch chopped fresh parsley, 3 teaspoons salt, and more.

Yes, Moroccan Red Snapper With Cumin Seeds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Red Snapper With Cumin Seeds

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