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This diabetes recipe uses a whole fish for roasting.
You can use pieces of fish wrapped in baking parchment, instead.
Moroccan Cumin Baked Fish (Serves 4)
Ingredients
- 1 whole fish, such as striped
bass or snapper, about 1.5 - 1.75 kg, cleaned but with head and
tail left on
- 1 tbsp salt substitute
- 1 lemon, cut into halves (one
for juice, and one to cut in wedges for garnishing)
- 125 g extra virgin olive oil
- 3 tbsp ground cumin
- 2 tbsp paprika
- 25 g chopped fresh coriander
- 5 garlic cloves, chopped
- freshly ground black pepper
Preparation
- Preheat the oven to 200oC/gas mark 6. Wash the fish,
then cut slashes on its outside skin. Rub half the salt
substitute and lemon juice into the cuts and inside the fish.
Leave to sit for 15 - 25 minutes. Rinse with cold water,
and dry with a paper towel.
- Combine the olive oil, cumin, paprika, coriander, garlic and
pepper and mix into a paste. Rub the paste over the skin
of the fish, inside and out, also inside the slashes.
- Place the fish on a baking sheet and roast for 30 - 40
minutes, or until the fish is done; its flesh will feel firm but
not hard. Take care not to overcook.
- Serve hot, accompanied by wedges of lemon, and a drizzling
of olive oil.
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