2 garlic cloves
12 ounces tomatoes, sliced
2 tablespoons ground cumin
2 green peppers, seeded and thinly sliced
2 tablespoons paprika
1 small red chili (optional)
2 tablespoons tomato purée
3 tablespoons chopped Sea Parsley™
4 tablespoons lemon juice
4 6-ounce cutlets of whiting
OR
4 6-ounce cutlets of cod
Salt and ground black pepper
Sea Parsley™ and chopped coriander to garnish
Servings: 4
1. Mix together the garlic, cumin, paprika, chili, tomato purée, Sea Parsley™ and lemon juice. Spread this mixture over the fish, cover and chill for about 30 minutes to let the flavor penetrate the fish.
2. Preheat the oven to 400ºF. Arrange half of the tomatoes and peppers in a baking dish. Cover with the fish, in one layer, then arrange the remaining tomatoes and peppers on top. Cover the baking dish with foil and bake for about 45 minutes, until the fish is tender. Sprinkle with chopped Sea Parsley™ and fresh coriander.
Cuisine: Moroccan
12 ounces tomatoes, sliced
2 tablespoons ground cumin
2 green peppers, seeded and thinly sliced
2 tablespoons paprika
1 small red chili (optional)
2 tablespoons tomato purée
3 tablespoons chopped Sea Parsley™
4 tablespoons lemon juice
4 6-ounce cutlets of whiting
OR
4 6-ounce cutlets of cod
Salt and ground black pepper
Sea Parsley™ and chopped coriander to garnish
Servings: 4
1. Mix together the garlic, cumin, paprika, chili, tomato purée, Sea Parsley™ and lemon juice. Spread this mixture over the fish, cover and chill for about 30 minutes to let the flavor penetrate the fish.
2. Preheat the oven to 400ºF. Arrange half of the tomatoes and peppers in a baking dish. Cover with the fish, in one layer, then arrange the remaining tomatoes and peppers on top. Cover the baking dish with foil and bake for about 45 minutes, until the fish is tender. Sprinkle with chopped Sea Parsley™ and fresh coriander.
Cuisine: Moroccan
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