Snapper Baked With Cumin And Lemon Recipes

MOROCCAN RED SNAPPER WITH CUMIN SEEDS

Steps:

• Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
• Transfer to a small bowl and mix in the lemon juice.
• Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
• Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
• Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
• Pour water and extra-virgin olive oil over fish and vegetables.
• Bake, basting often, until fish is cooked through, about 30 minutes.

SNAPPER BAKED WITH CUMIN AND LEMON

Steps:

• Mix together all ingredients (except lemon slices and fish) in a bowl.
• Smear this mix over the fish-inside and out.
• Take a piece of foil large enough to enclose the fish and lay half the lemo slices down the centre of it.
• Lay the fish on the lemon slices and top with the remaining lemon slices.
• Place on a baking tray and bake in a moderate (190c) oven for about 30 minutes.
• Turn off the heat and allow the fish to rest for 10 minutes before serving on a large platter with the juices poured over.

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place red snapper filets on the prepared baking sheet, skin side down.
• Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
• Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
• Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.