Whole Baked Fish, Moroccan-Style
Published November 21, 1981
- Total Time
- 30 minutes, plus 2 hours' marination
- Rating
- Comments
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Ingredients
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
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; 784 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
- 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.
- 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.
Private Notes
Comments
Broil the marinade too ?
I grilled the fish in a grilling basket over the flames. The sauce/marinade is wonderful! One of the best fish I've made!!!