Whole Baked Fish, Moroccan-Style

By Moira Hodgson

Published November 21, 1981

Total Time
30 minutes, plus 2 hours' marination
Rating
4(32)
Comments
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Featured in: Food; FISH: A TIMESAVER AND CHANGE FROM THE RICH FALL DISHES

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Ingredients

Yield:4-6 servings

  • 1 bunch fresh coriander

  • 2 cloves garlic

  • 2 tablespoons vinegar

  • Juice of 1 lemon or lime

  • 1 tablespoon paprika

  • 1 tablespoon cumin

  • ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

4 grams carbs; 112 milligrams cholesterol; 360 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 1 gram fiber; 783 milligrams sodium; 63 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Reserving a few sprigs of coriander for garnishing, combine all the ingredients except the fish in an electric blender and mix until smooth. With a sharp knife, make three slashes in the skin. Smear the mixture in the fish cavity and over the skin. Leave to marinate at room temperature for about 2 hours.

  2. Step 2

    Broil the fish for about 10 minutes on each side, depending on the thickness of the fish, or until cooked. Arrange on a serving platter, garnish with coriander and lemon slices.

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Ratings

4 out of 5
32 user ratings
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Comments

Nina

I grilled the fish in a grilling basket over the flames. The sauce/marinade is wonderful! One of the best fish I've made!!!

fred

Broil the marinade too ?

Nina

I grilled the fish in a grilling basket over the flames. The sauce/marinade is wonderful! One of the best fish I've made!!!

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