Ingredients:
3 tablespoons toasted cumin seeds
12 peeled crushed garlic cloves
1 bunch chopped fresh parsley
3 teaspoons salt
3 lemons, juice of
2 (3 lb) cleaned scaled red snapper
3 sliced peeled carrots
12 sliced new potatoes
4 sliced tomatoes
1 sliced sliced seeded stemmed green bell peppers
1 sliced lemons
5 whole mild green chilies ( such as anaheims)
1/2 cup water
1/2 cup extra virgin olive oil
Directions:
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 500F.
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.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.