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Tunisian Spiced Snapper

 

Ingredients

• 1/2 t cumin seeds
• 1/2 t coriander seeds
• 1/2 top dried hot pepper flakes
• 1/2 t caraway seeds
• 1 1/2 lbs. snapper fillets
• 3 cloves garlic, thinly sliced
• 1 medium onion, thinly sliced
• parsley for garnish
• 1 cup fish stock or bottled clam juice

 

Heat a skillet over medium heat. Add seeds and flakes. Roast for 2-3 minutes until fragrant. Grind spices in a spice grinder [I used a mortar and pestle and it worked ok). Spread spices on the snapper fillets. Let stand 10 minutes. Spray a ovenproof dish large enough to fit all the fish in one layer. Add 1/2 garlic, onions and tomato. Add fish. Add remaining garlic, and onions. Pour over fish stock/clam juice over fish. Bake in a preheated 400 degree for 20-30 minutes, depending on the thickness of the snapper fillets.

 

This recipe has been generously contributed by www.fishingworks.com.

 

 

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