Baked Flounder With Moroccan Spices

• 1 tablespoon chopped fresh coriander
• 1 tablespoon chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 teaspoon hot Hungarian paprika or large pinch cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• Salt and freshly ground black pepper
• 2 pounds small flounder fillets
• 2 large carrots, peeled
• 3 medium potatoes
• 8 plum tomatoes
• 1 Italian frying pepper, seeded and sliced
• 1 small hot green chili, seeded and chopped
• 13 cup extra-virgin olive oil

1. Combine the coriander, parsley, garlic, paprika, cumin, ground coriander, cinnamon, salt and pepper.
2. Rub the fish fillets with this mixture.
3. Place them in a glass or ceramic dish, cover with plastic wrap, refrigerate and allow to marinate two to three hours.
4. While the fish is marinating, thickly slice the carrots and quarter the potatoes.
5. Place them in a saucepan, cover with water and boil for 15 minutes, to parcook them.
6. Allow to cool.
7. Peel and slice the potatoes.
8. Set the vegetables aside.
9. Slice four of the tomatoes and puree the rest.
10. Preheat oven to 450 degrees.
11. Place oven rack in the highest position.
12. Scatter the frying pepper, chili pepper and carrot slices in a baking dish.
13. Place the fish fillets on top, then scatter the potato and tomato slices over them.
14. Mix the pureed tomatoes with the olive oil and season to taste with salt and pepper.
15. Pour over the fish.
16. Cover loosely with foil.
17. Place in the oven and bake about 20 minutes.
18. Serve at once.

fresh coriander, parsley, garlic, paprika, ground cumin, ground coriander, cinnamon, salt, flounder fillets, carrots, potatoes, tomatoes, italian frying pepper, green chili, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/7779 (may not work)