Whole Baked Fish, Moroccan-Style Recipe

Name: Whole Baked Fish, Moroccan-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Reserving a few sprigs of coriander for garnishing, combine all the ingredients except the fish in an electric blender and mix until smooth.
2
With a sharp knife, make three slashes in the skin.
3
Smear the mixture in the fish cavity and over the skin.
4
Leave to marinate at room temperature for about 2 hours.
5
Broil the fish for about 10 minutes on each side, depending on the thickness of the fish, or until cooked.
6
Arrange on a serving platter, garnish with coriander and lemon slices.

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* 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 10 ingredients. The key ingredients include: 1 bunch fresh coriander, 2 cloves garlic, 2 tablespoons vinegar, Juice of 1 lemon or lime, and more.

Yes, Whole Baked Fish, Moroccan-Style falls under the Seafood 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.

Whole Baked Fish, Moroccan-Style

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