Snapper Baked with Cumin and Lemon
List of Ingredients
1 whole snapper, approx. 2kg
1 tbsp. chopped parsley
4 tsp. ground cumin,
(preferably freshly ground)
6 tsp. paprika
2 garlic cloves, chopped
1 tsp. freshly ground black pepper
1 tsp. salt
1/3 cup olive oil
1 lemon cut into slices
Recipe
Have the fish cleaned and scaled.
Mix together other ingredients, except lemon, and smear on the fish, inside and out. Have a piece of aluminum foil to wrap the fish. Lay half the lemon slices in the aluminum foil, place the fish on the lemon, and put the remaining slices on the top. Fold the aluminum foil 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 aluminum foil and arrange on a large platter, surrounded by its juice. May be eaten hot or cold.
A recipe from Ron Radford, food lover, bon vivant and Director of the Art Gallery of South Australia.
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