| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Consuming, Passions |
4 |
servings |
INGREDIENTS
| 1 |
|
Whole snapper; approx. 2kg |
| 1 |
tb |
Chopped parsley |
| 4 |
ts |
Ground cumin; (preferably freshly |
|
|
; ground) |
| 6 |
ts |
Paprika |
| 2 |
|
Garlic cloves; chopped |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Salt |
| 1/3 |
c |
Olive oil |
| 1 |
|
Lemon; cut into slices |
INSTRUCTIONS
Have the fish cleaned and scaled.
Mix together other ingredients, except lemon, and smear on the fish, inside
and out.
Have a piece of alfoil to wrap the fish.
Lay half the lemon slices in the alfoil, place the fish on the lemon, put
the remaining slices on the top.
Fold the alfoil loosely over the fish, and close it, top and sides, making
sure the fish is completely enclosed.
Lay the parcel on a baking tray and bake in a moderate oven - 190c, for
about
30 minutes.
Turn off the heat and allow the fish to rest for 10 minutes before serving.
Remove the fish carefully from the alfoil and arrange on a large platter,
surrounded by its juice.
Converted by MC_Buster.
Per serving: 205 Calories (kcal); 19g Total Fat; (80% calories from fat);
6g Protein; 5g Carbohydrate; 8mg Cholesterol; 552mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Lust and selfishness do not equal love”