Ingredients
11/2 pounds fish fillets: sea bass, bream or red snapper
2 large potatoes sliced and roasted
1 green peppers sliced and sauteed
2 tomatoes sliced
salt and fresh ground black pepper to taste
1 lemon
For the sauce
1/2 cups coriander leaves
1/2 cups flat parsley leaves
4 cloves garlic, crushed
1 tbs ground cumin
11/2 tsp paprika
3/4 tsp salt
pinch cayenne
1/2 cup chicken or vegetable stock
2 tbsp lemon juice
1 1/2 tbsp extra virgin olive oil
Method for the sauce
In a food processor, combine coriander, parsley, garlic, cumin, paprika, salt and ground red pepper. Process until finely chopped, add the stock, lemon juice and oil. Process until creamy.
Method 1: for the fish
Preheat the oven to 425° F Gas 7
1) prepare the sauce, and reserve
2) in a buttered baking dish, lay the roasted potatoes, the green peppers and the sliced tomatoes, put the fish fillets on top, season with salt and pepper, and cover with the sauce. lay on the top thin slices of lemon, bake for 10 minutes, then remove the lemon slices, and cook for another 5 minutes, until the fish is coked.
Method 2: for the fish
1) fry the fish fillets dredged in seasoned flour, for 11/2 minutes, turning once, then serve with the hot sauce.
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