Moroccan Marinated Fish

• 1 3/4 pound whole red snapper or striped bass, head on
• 1 small bunch fresh coriander, leaves only
• 2 cloves garlic, peeled
• 2 tablespoons vinegar
• Juice of 1 lemon or lime
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1/2 teaspoon crushed chili
• Cayenne pepper to taste
• 2 tablespoons olive oil

1. Wipe the fish dry with paper towels.
2. Combine all the ingredients in a blender and mix until smooth.
3. Coat the fish, inside and out, with the marinade and leave for an hour at room temperature.
4. Preheat oven to 375 degrees.
5. Bake the fish for 20 to 30 minutes or until cooked.

red snapper, fresh coriander, garlic, vinegar, lemon, paprika, cumin, crushed chili, cayenne pepper, olive oil

Taken from cooking.nytimes.com/recipes/10781 (may not work)