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Nutrition Facts
Serving Size 1 (1126g) Recipe makes 6 servings
Calories 960
Calories from Fat 232		(24%)
Amount Per Serving		%DV
	Total Fat 25.8g	39%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 168mg		56%
Sodium 2231mg		92%
Potassium 4042mg		115%
Total Carbohydrate 81.6g		27%
	Dietary Fiber 14.8g	59%
	Sugars 8.8g
Protein 104.1g		208%
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Moroccan Red Snapper With Cumin Seeds

Recipe #137685 | 1¼ hours | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Chef Kate
Sep 16, 2005

A lovely roasted fish from Morocco, originally appeared in Saveur in 1999. Cook time includes thirty minutes marinating time.

SERVES 6 (change servings and units)

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

Directions

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 500°.
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.

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Featured Reviews for This Recipe

From: CookGordon

On Nov 4, 2007

This is a very good meal in one. I have made it a couple of times using the snapper as indicated in the recipe and then I used tilapia which I found tasted better. Thanks for the post.

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From: Bayhill

On Jun 20, 2006

Delicious! I am a HUGE cumin lover, so I figured I might like this recipe. Boy...was I right. My family really enjoyed it as well. My store didn't have the whole snapper so I used red snapper filets. The cumin, garlic and lemon really added a fantastic taste to this dish. I am glad that I chose to make this for the Zaar World Tour. Thanks!!

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From: Peter J

On Feb 18, 2006

Found this recipe enjoyable but something about the flavour combination didn't entirely hit it off with me. Well worth a try though!

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From: VegSocialWorker

On Nov 1, 2005

Fantastic! We used half of the amount of red snapper fillets and maranade but kept the full amount of vegetables and water. There is only two of us eating here. The flavor of this dish was amazing. I was a bit worried about the amount of cumin and garlic as well, but it works just beautifully. I served this with amaranth, which I don't think was the right grain as this really needs something to soak up that sauce. Wow, I just can't express how much I like this. I will be keeping this recipe for a long time. Thank you for sharing this with us!

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