Poisson aux Epices (Fish with spices)

• 2 striped bass, about 1 1/2 pounds each, cleaned weight
• 1/2 cup peanut oil
• 2 cups water
• 2 teaspoons powdered ginger
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt to taste, if desired
• 4 tablespoons butter
• 6 tablespoons lemon juice
• 1 cup finely chopped parsley
• 6 thin, seeded lemon slices
• 6 round slices of cherry tomatoes

1. Cut off the heads of the fish and neatly trim the end of each tail.
2. Select a heat-proof oval baking dish large enough to accommodate both fish.
3. Do not add the fish.
4. Select six pieces of bamboo (cut-off chopsticks may be used).
5. Arrange them crosswise, evenly spaced, over the bottom of the baking dish to support the fish and prevent them from laying directly on the bottom of the dish.
6. Add the oil, water, ginger, turmeric, cumin, paprika, cayenne and salt.
7. Bring to the boil on top of the stove.
8. Arrange the fish in the dish.
9. Baste the fish for about three minutes with the simmering sauce.
10. Cover closely with foil and continue cooking 20 minutes.
11. Uncover and add the butter and lemon juice.
12. Continue cooking 10 minutes and sprinkle the parsley on top of each fish.
13. Arrange the lemon and tomato slices on the fish and baste with the sauce.
14. Serve.

bass, peanut oil, water, powdered ginger, ground turmeric, ground cumin, paprika, cayenne pepper, salt, butter, lemon juice, parsley, thin, tomatoes

Taken from cooking.nytimes.com/recipes/5339 (may not work)