Moroccan Red Snapper With Cumin Seeds

• cumin seeds↗3 tablespoons

  toasted

• garlic cloves12

  peeled crushed

• fresh parsley1 bunch

  chopped

• salt↗3 teaspoons
• lemons↗3

  juice of

• red snapper↗2 lb

  (3 lb) cleaned scaled

• carrots3

  sliced peeled

• new potatoes12

  sliced

• tomatoes4

  sliced

• green bell pepper1

  sliced sliced seeded stemmed

• lemon1

  sliced

• green chilies↗5

  whole mild (such as anaheims)

• water↗1⁄2 cup
• extra virgin olive oil↗1⁄2 cup

Step-by-step instructions

1. 1

   Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.

2. 2

   Transfer to a small bowl and mix in the lemon juice.

3. 3

   Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.

4. 4

   Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.

5. 5

   Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.

6. 6

   Pour water and extra-virgin olive oil over fish and vegetables.

7. 7

   Bake, basting often, until fish is cooked through, about 30 minutes.