North African Spiced Fish

  • 1 ½ lbs firm fish filets
  • Sprinkle of salt
  • 1 TB cumin seed, toasted, ground*
  • 3 TB olive oil
  • Juice of 2 lemons
  • ¼ tsp lemon zest
  • 2 garlic cloves, minced
  • ½ -1 tsp harissa paste
  • 1 large tomato, sliced
  • Lemon wedges
  • Fresh parsley chopped

Spicy and exotic, a simple and delicious way to prepare fish!

Preheat oven to 375°F. Rinse and dry the fish and place in a single layer, skin side down, in a oiled baking dish. Sprinkle with salt and set aside. In a small bowl, whisk together the toasted cumin, olive oil, lemon juice and zest, garlic and harissa (larger amount for spicier!). Place the tomato slices on the fish, then pour over  the marinade. Cover the dish with foil and bake for about 20 minutes until the fish is no longer translucent and flakes easily with a fork. Serve with lemon wedges and sprinkled with parsley.

*to toast cumin seeds, place in a dry skillet over medium-high heat. Cook, stirring, watching carefully not to burn, until fragrant and just a bit darkened. Remove to a plate to cool; grind in a spice grinder.