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Fish Algiers

Chef.Foodie's picture
Ingredients
  Firm fish fillets 1 1⁄4 Pound
  Salt 1 Dash
  Cumin seeds 1 Tablespoon
  Olive oil 3 Tablespoon
  Lemons 2 , juiced
  Garlic 2 Clove (10 gm), minced or pressed
  Cayenne 1⁄4 Teaspoon (Optional)
  Sliced tomato 1 Large, sliced, each slice cut into quarters
  Lemon wedges 4
Directions

Preheat the oven to 375°.
Rinse and dry the fish fillets and place them in a single layer, skin side down, in an oiled 9 x 12-inch baking pan.
Sprinkle with salt and set aside.
Toast the whole cumin seeds in a dry skillet for a few minutes.
Grind them in a spice grinder or with a mortar and pesde.
In a cup, whisk together the toasted cumin, olive oil, lemon juice, garlic, and optional cayenne.
Layer the quartered tomato slices on top of the fish, evenly pour on the marinade, cover, and bake for about 20 minutes, until the fish is white and flakes easily with a fork.
Serve topped with lemon wedges, and chopped parsley if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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