Ingredients
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12 peeled crushed garlic cloves
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1 bunch chopped fresh parsley
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3 teaspoons salt
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2 (3 lb) cleaned scaled red snapper
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3 sliced peeled carrots
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12 sliced new potatoes
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4 sliced tomatoes
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1 sliced lemon
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1/2 cup water
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1/2 cup extra virgin olive oil
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1 sliced sliced seeded stemmed green bell pepper
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3 lemons, juice of
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3 tablespoons toasted cumin seeds
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5 whole mild green chilies (such as anaheims)
Instructions
- Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
- Transfer to a small bowl and mix in the lemon juice.
- Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
- Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
- Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
- Pour water and extra-virgin olive oil over fish and vegetables.
- Bake, basting often, until fish is cooked through, about 30 minutes.