Moroccan Fish
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
garlic cloves
chopped |
|
| 2 | tablespoons |
cumin
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
red pepper flakes
|
|
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | x |
lemon
juice of half |
*
|
| 1 | pound |
red snapper fillets
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
garlic cloves
chopped |
|
| 3E+1 | ml |
cumin
|
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
red pepper flakes
|
|
| 3E+1 | ml |
cilantro
chopped |
|
| 1 | x |
lemon
juice of half |
*
|
| 453.6 | g |
red snapper fillets
|
|
Directions
Preheat oven to 350℉ (180℃).
Mix garlic, cumin, olive oil, pepper flakes, cilantro and lemon juice into a paste.
Put the filets in a shallow baking dish and spread this paste over them.
Cover tightly with foil.
Bake at 350℉ (180℃). for 5 to 10 minutes (a little longer if the filets are thick).
