Whole Baked Snapper Recipe скачать в хорошем качестве

Whole Baked Snapper Recipe

Snapper Baked with Cumin and Lemon. May be eaten hot or cold. A recipe from Ron Radford, food lover, bon vivant and Director of the Art Gallery of South Australia. 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 Serves 4 to 6 Method: Have the fish cleaned and scaled. Mix together other ingredients, except lemon, and smear on the fish, inside and out. Have a piece of alfoil to wrap the fish. Lay half the lemon slices in the alfoil, place the fish on the lemon, put the remaining slices on the top. Fold the alfoil 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 alfoil and arrange on a large platter, surrounded by its juice. Wine Suggestion: Gewartztraminer