Whole Baked Fish, Moroccan-Style

• 1 bunch fresh coriander
• 2 cloves garlic
• 2 tablespoons vinegar
• Juice of 1 lemon or lime
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1/2 teaspoon crushed chili
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 1 4-pound whole fish such as striped bass, sea bass, red snapper, head and tail intact

1. Reserving a few sprigs of coriander for garnishing, combine all the ingredients except the fish in an electric blender and mix until smooth.
2. With a sharp knife, make three slashes in the skin.
3. Smear the mixture in the fish cavity and over the skin.
4. Leave to marinate at room temperature for about 2 hours.
5. Broil the fish for about 10 minutes on each side, depending on the thickness of the fish, or until cooked.
6. Arrange on a serving platter, garnish with coriander and lemon slices.

fresh coriander, garlic, vinegar, lemon, paprika, cumin, crushed chili, salt, olive oil, fish

Taken from cooking.nytimes.com/recipes/5903 (may not work)