Hut B'camoun (Baked Striped Bass With Cumin Paste)
- 1 striped bass, cleaned but with head and tail left on (3 pounds)
- 3 teaspoons salt, divided
- 12 cup olive oil
- 12 cup finely chopped parsley
- 2 tablespoons cumin seeds, crushed to a paste
- 2 tablespoons paprika
- 1 teaspoon finely chopped garlic
- black pepper
- lemon slice (to garnish)
- Preheat oven to 400F.
- Wash fish and rub inside and out with 2 teaspoons salt.
- Let fish rest at room temperature 15 minutes.
- Rinse under cold running water to remove the salt.
- Pat dry.
- Combine remaining salt with oil, parsley, cumin, paprika, garlic and black pepper, and mix well.
- Spread mixture over fish inside and out, leaving head and tail exposed.
- Lay fish on a large sheet of heavy duty aluminum foil.
- Fold foil over fish and bring up edges to enclose completely.
- Place on baking sheet and bake in middle of oven 40 minutes, or until fish feels firm when prodded gently with a finger.
- Turn onto a serving platter and garnish with lemon slices.
bass, salt, olive oil, parsley, cumin seeds, paprika, garlic, black pepper, lemon slice
Taken from www.food.com/recipe/hut-bcamoun-baked-striped-bass-with-cumin-paste-423125 (may not work)