Hut B'Camoun (Baked Striped Bass With Cumin Paste)
Recipe: #18846
May 05, 2015
Categories: Bass, Moroccan, Sunday Dinner, Oven Bake Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Spices, Herbs, more
"Adapted from Time/Life Foods of the World."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (386.1 g)
- Calories 593.1
- Total Fat - 36.1 g
- Saturated Fat - 5.6 g
- Cholesterol - 272 mg
- Sodium - 1990.9 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 1.8 g
- Sugars - 0.5 g
- Protein - 61.6 g
- Calcium - 99.7 mg
- Iron - 6.2 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 400°F.
Step 2
Wash fish and rub inside and out with 2 teaspoons salt.
Step 3
Let fish rest at room temperature 15 minutes.
Step 4
Rinse under cold running water to remove the salt.
Step 5
Pat dry.
Step 6
Combine remaining salt with oil, parsley, cumin, paprika, garlic and black pepper, and mix well.
Step 7
Spread mixture over fish inside and out, leaving head and tail exposed.
Step 8
Lay fish on a large sheet of heavy duty aluminum foil.
Step 9
Fold foil over fish and bring up edges to enclose completely.
Step 10
Place on baking sheet and bake in middle of oven 40 minutes, or until fish feels firm when prodded gently with a finger.
Step 11
Turn onto a serving platter and garnish with lemon slices.
Tips
No special items needed.
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